Turkey Rice

What ultimately sets a great holiday leftover dish apart from the rest? The answer: lots of flavor, not a lot of ingredients, and the ability to stand on its own rather than remind us of the meal it came from. This turkey rice, which is in fact a little more turkey than rice, checks all the boxes, and a fresh, 3-ingredient salsa adds the bright finishing touch.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 45 mins
• Calories: 443 Calories

Ingredients

• 2 teaspoons kosher salt
• ¾ cup uncooked white rice
• 1 pinch cayenne pepper
• 1 pinch freshly ground black pepper
• 1 yellow onion, diced
• 2 tablespoons minced green onions
• 4 cups chicken broth, or more as needed
• 1 cooked turkey leg
• 1 cooked turkey thigh
• ½ cooked turkey breast, chopped
• 2 tablespoons minced red pepper
• ¼ cup cilantro leaves, minced

Recipe Instructions

Step 1

Combine leftover turkey leg, thigh, and breast meat in a stockpot over high heat; add chicken broth and onion. Bring to a boil, reduce heat to medium-low, and cover. Simmer, flipping turkey pieces over halfway, until meat falls off the bone, about 1 hour.

Step 2

Transfer turkey pieces to a bowl and let cool until safe to handle.

Step 3

Meanwhile, bring broth to a boil and stir in rice. Season with black pepper, cayenne, and salt. Reduce heat to medium and let rice simmer until it starts to plump up, about 10 minutes.

Step 4

Pick turkey meat off the bone and chop into small pieces. Stir into the rice, adding more broth as needed. Cook over medium-low heat until rice reaches desired tenderness, 10 to 15 minutes.

Step 5

Smash green onions, red pepper, and cilantro together for the salsa. Taste and season turkey rice as desired, then scoop into serving bowls and top with salsa.