FOX34 Corner Kitchen: Italian rice skillet

FOX34 Corner Kitchen: Italian rice skillet

Italian Rice Skillet


  • 2 tsp dried Italian seasoning
  • 1 tsp salt + additional to taste
  • ½ tsp + ¼ teaspoon black pepper
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp crushed red pepper flakes
  • ¼ tsp paprika
  • 1 lb lean ground turkey
  •  1½ Tbsp olive oil
  • 2 garlic cloves, minced (optional)
  • 1½ lbs zucchini, cut into ¼- to ½-inch thick half moons
  • ½ cup diced sun-dried tomatoes (drained if in oil)
  •  3 cups cooked (leftover) brown or white rice


1. Heat oil in a large skillet over medium heat. Add the seasonings, garlic and turkey and cook, breaking it into small pieces, until browned and cooked through. Remove the turkey to a bowl using a slotted spoon (leave the juices / oil in the pan).

2. Reduce the heat to medium low. Add the zucchini and sauté until it just begins to soften, about 3 to 5 minutes. Stir in the sun-dried tomatoes, followed by the cooked turkey and garlic, and finally the rice. Saute everything together for 1 to 2 minutes, to coat.

Free from: gluten, dairy, soy, eggs, peanuts, tree nuts, fish and shellfish.

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