Deli turkey becomes substantial when stirred into rice with aromatics and greens. This shelf holds just one product, so the recipe builds from pantry staples to make something warm and finished in thirty minutes.

Serves 2. 30 minutes, 15 at the stove.

About 1130 calories a serving, 83 g protein, 137 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium heat. Chop 1 medium onion and add it to the pan, stirring until it softens, about four minutes. Mince 2 cloves garlic and stir it in for one minute.5 min
2. Pour 3/4 cup rice into the skillet and stir until it is coated with oil, about one minute. Add 1.5 cups broth, 1/4 teaspoon salt, and a pinch of pepper, then bring to a simmer.
3. Cover the skillet and cook over medium-low heat until the rice absorbs the liquid, about fifteen minutes. While the rice cooks, tear 6 ounces turkey breast into bite-sized pieces.15 min
4. When the rice is tender, stir in 2 cups spinach or kale and the turkey pieces, breaking up any clumps. Cook uncovered for two minutes, stirring, until the greens wilt and the turkey heats through.2 min

Note Swap the greens for any vegetables on hand: diced tomatoes, frozen peas, or mushrooms work well. Leftovers keep in the fridge for three days and reheat gently with a splash of water. Serve with hot sauce or a squeeze of lemon if you like brightness.