I love a recipe that I can cook and only use one large, deep skillet. Not only is this recipe equipped with an easy clean up but it tastes delicious as well. The original recipe is from Budget Bytes and please go over to her site and look around, there are so many amazing recipes on her site! I adjusted the recipe to fit my needs and what we had on hand in our house. That's the beauty of cooking and being inspired by other bloggers, you can take something and turn it into a different version of what you like or the supplies that are in your fridge. So go ahead, try my version or compare my version with the original and see if you can find somewhere in the middle that fits your family and what's inside your fridge- it's so much fun!
So here is my take on Budget Byte's Greek Turkey and Rice Skillet. This version serves 8.
- 1 pound ground beef: we had organic ground beef in the fridge so I used that in place of the ground turkey.
- 3 tablespoons minced garlic, I buy this in bulk (in a jar) from Costco.
- 2 tsp dried oregano
- 2 cups long grain white rice
- 10oz. frozen box of chopped spinach, you don't have to thaw!
- 1 cup cherry tomatoes sliced in half
- 3 cups of chicken stock
- 1 tablespoon dried parsley
- 1/4 cup lemon juice
- 1 oz feta cheese
- Super Greens Organic Girl salad greens; or any type of spinach or spring mix
- salt and pepper to taste
Using a large very deep skillet, ground the beef until cooked through. Drain out the excess fat and add the rice, the chicken stock, the spinach and the tomatoes. Stir to combine as best you can and cover till it begins to boil on medium/high heat. Once it's boiling, uncover and stir again, chop up the spinach so it's not a big block in the center of the skillet. Lower the temperature so that it continues to boil and cover for 15 minutes. Uncover and take a taste test to be sure that the rice is done. If needed add a wee bit more of stock or water to cook further but if the rice is done go ahead and turn off the heat. Add the lemon juice, oregano and parsley, salt and pepper and stir.
Place a handful of salad greens on each plate and spoon the rice mixture on top (I served about 1 cup per person), sprinkle with feta cheese. ENJOY!