One Pot Turkey with Rice and Vegetables

I love turkey. Not just at Thanksgiving and Christmas, but all year round.

It’s a poultry protein that works well in my system, and I really enjoy the flaovr.

There are so many recipes that call for chicken, but not as many for turkey.

So, I simply swapped out the chicken breast for turkey breast, in this classic Chicken and Rice (arros con pollo) and it was totally delish!

I hope you enjoy it!

One-Pot Pastured Turkey with Rice
Prep time
Cook time
Total time
Recipe type: Food is medicine
Cuisine: Integrative Health Coach Recipes
Serves: 6 servings
  • 2 tbsp. olive oil
  • 1 leek, cleaned and chopped
  • 3 celery stalks, diced
  • 1 bell pepper (red, green, orange or yellow), seeded and diced
  • 1 tomato, diced
  • 3 garlic cloves, peeled and minced
  • 1 tsp. dried rosemary
  • 1 tsp. dried thyme
  • 1 tsp. organic saffron
  • 6 cups chicken stock (can use turkey stock, veggie stock, or water)
  • 1 large turkey breast, diced into bite-sized pieces
  • 2 cups white rice (or brown rice soaked overnight)
  • 1 & ½ tsp. sea salt
  • ½ tsp. black pepper
  1. In a deep pot, saute leek, celery, and pepper on medium high heat until wilted (3-4 minutes)
  2. Season with a little salt
  3. Add tomato, garlic, rosemary, thyme, saffron and another pinch of salt
  4. Cook 2-3 minutes
  5. Add stock, turkey and rice, and remaining salt and pepper
  6. Cover and bring to a boil
  7. Reduce heat to simmer and cook 40 minutes.
  8. Adjust seasoning if needed