April 22, 2016
Moroccan Turkey & Vegetables over Rice
Moroccan Turkey & Vegetables over Rice
This amazingly easy dinner will make you wonder why you haven't cooked with Moroccan spices before! File under "Damn, I'm good."
Ingredients
- olive oil
- 3 cloves garlic chopped
- 1/2 onion diced
- salt
- ground black pepper
- 4 Roma tomatoes diced
- 1 lb ground turkey
- 1 potato diced fine
- 1/2 tbsp cumin
- 1 tsp dill
- 1 tsp paprika
- 1/2 tsp ground all-spice
- 1/2 tsp ground ginger
- 1 pinch cinnamon
- 1 pinch cardomom optional, but reccomended
- 2 tbsp ketchup
- juice of 1/2 lemon
- 1 tbsp hot pepper sauce
- 1 cup rice
- 1 lb frozen vegetables broccoli, peas, carrots
Instructions
- In a large, deep coverable frying pan, saute onion and garlic in 1 tbsp of olive oil with a pinch of salt and pepper on medium high heat until onion becomes translucent.
- Add the tomatoes and saute for an additional minute or so.
- Add the ground turkey and brown for about 2 minutes.
- Add the potato and saute an additional 2- 3 minutes.
- Add spice, ketchup, lemon juice and hot pepper sauce and stir thoroughly until everything is mixed. Cover and bring to a simmer for one hour. Taste about 1/2 hour into cooking and salt if necessary.
- Prepare the rice about 25 minutes before you are done simmering. To prepare rice add 2 cups of water to 1 cup of rice in a coverable pot. Bring to a rolling boil, then cover and lower heat to medium low and simmer for 15-17 minutes. Turn off heat and let sit on stove for an additional 10 minutes to steam.
- Add the frozen vegetables and stir to incorporate. Cover and let cook for five minutes.
- Serve over the rice.
Tried this recipe?Let us know how it was!