Very Veggie Skillet Casserole...

...AKA "Serena Learning to Like Rice"


Growing up, I never liked rice. Don't know why... can't even recall trying eat at home. However, this is one of those things that I WANT to like. So, I've tried it more. Different ways, different seasonings... and this is the baseline for what I am learning to love. :)

In fact, just the other day, we tried something very similar. A Rice Side, mixed with chicken, mushrooms, carrots, some other veggies... yum yum!

Very Veggie Skillet Casserole
(Prevention)

3/4 Pound ground turkey
2 Tablespoon olive oil
1/2 Cup chopped onion
2 Clove garlic, minced
1/2 Cup finely chopped yellow summer squash
1/2 Cup finely chopped tomato
1/2 Cup sliced celery
1/2 Cup sliced carrot
1 Cup instant brown rice
1 1/2 Cup water
1 chicken bouillon cube

Instructions:
Cook turkey in large, deep nonstick skillet over medium-high heat, or breaking up meat with back of spoon, 8-10 minutes, or until no longer pink. Transfer turkey to medium bowl with slotted spoon.

Warm oil in same skillet over medium heat. Add onion and garlic. Cook, stirring often, 5 minutes or until onion is softened. Add squash, tomato, celery, and carrot. Cook, stirring often, about 5 minutes, or until vegetables are crisp-tender.

Return turkey and any juices to pan. Season with salt and freshly ground black pepper to taste, and stir to combine. Add rice, water, and bouillon. Bring to a boil. Reduce heat to low. Cover and cook about 15 minutes, or until rice is tender.