Turkey, Rice & Veggie Skillet - Kraft Recipes Top
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Turkey, Rice & Veggie Skillet

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  • Cook thawed ground turkey in large, deep sided skillet on medium heat. Break up and stir frequently until in small pieces and nearly browned.
  • Add the minced garlic. Stir well to combine with meat. Cook another 3-4 minutes to brown the garlic, stirring frequently.
  • Add package of rice and 2 cups of the water to the skillet with meat and stir well. Turn heat up to bring pan to a boil for 1-2 minutes. Reduce heat to simmer, cover and cook for 5 minutes, stirring every couple minutes.
  • Add the 2 cups vegetables and mushrooms and stir to combine. Add the cream of mushroom soup about 2 spoonfuls at a time, stirring after each. Add the remaining half cup water while stirring. Add a sprinkle each of salt, pepper and garlic powder to mixture and stir in. Cover and let simmer on low heat for an additional 5 minutes.
  • Remove from heat, uncover, stir then add sour cream, stir again. Let stand for a few minutes before serving. Serves best in a bowl with a spoon.


You can use any other vegetables you like -- zucchini and green beans work well in this recipe. This recipe was a surprise as it was made out of what I had available and turned out to be something we really like. It ends up having the consistency somewhat like a thick stew, and is very filling. Hope you like it too!!

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