Whip up a hearty and healthy dinner in just 30 minutes with these Cheesy Marinara Ground Turkey Rice Bowls! This one-pan meal delivers comforting italian flavors, all while keeping it gluten-free and high-protein. Perfect for busy weeknights where you need something easy and effective, with minimal cleanup.
And just like that we’re back with another episode of my 30-in-30 series where every meal has at least 30g of protein per serving and is ready in 30 minutes or less. In case you missed it…check out the first 4 recipes of this series: honey mustard salmon sheet pan meal, marry me chicken sausage skillet, mediterranean harissa chicken bowls and chicken tinga taco skillet.
I’m so proud of these cheesy marinara ground turkey rice bowls! They’re simple yet effective, and that’s really what this series is all about. Plus, I don’t know about you but I ALWAYS seem to have a pound of ground turkey or chicken on hand in my fridge or freezer. If you’re bored of making burgers and stir fries, try out these ground turkey rice bowls instead!
When I first announced this recipe idea to my husband he was like wait….marinara and rice!? He couldn’t really fathom that combo working. But, since I’m gluten free right now, I knew that rice would be the perfect substitute for pasta, so I moved forward despite his skepticism. And of course, I proved him wrong…as I always do LOL. We both loved how these ground turkey rice bowls turned out, and I hope you do too!
Why You’ll Love these Cheesy Marinara Ground Turkey Rice Bowls
- This one-pan meal has 30g of protein per serving and is ready in just 30 minutes!
- It’s comforting and satisfying, yet packed with protein and veggies.
- This healthy dinner option will be loved by all…even the picky eaters.
- It’s made with simple ingredients that you probably already have on hand.
- These ground turkey rice bowls are quick and easy enough for a weeknight dinner.
- It’s totally gluten free by using rice instead of pasta or orzo!
What You Need to Make these Cheesy Marinara Ground Turkey Rice Bowls
- Avocado Oil: A bit of oil to sauté the onion in – avocado is my preference but olive oil works too.
- Yellow Onion: You’ll need about 1/2 large yellow onion, or 1 small one.
- Garlic: Fresh minced is always best!
- Ground Turkey or Chicken: Feel free to use either ground turkey or chicken, but I definitely recommend using 93% lean.
- Italian Seasoning, Red Pepper Flakes, Kosher Salt & Black Pepper: These simple seasonings add italian flare and as much or as little spice as you’d like.
- Long-Grain White Rice: Be sure to use a white rice that cooks in about 15 minutes. I always thoroughly rinse mine before using!
- Chicken Bone Broth: This adds additional protein and nutrients. You can always use normal chicken broth/stock instead, but the protein content will decrease by about 3g per serving.
- Marinara Sauce: Keeping it easy and using a jar of store-bought marinara sauce (about 24-25oz). Use one that you love!
- Fresh Spinach: To get our veggies in, we’re chopping up a whole bag/container (5oz) of baby spinach. It wilts into the ground turkey rice bowls and you barely notice it!
- Low-Moisture, Whole Milk Mozzarella: At the end of the cook time, we stir in lots of fresh grated mozzarella which adds additional protein and just tastes so satisfying. I prefer to use a fresh block of mozzarella and grate it myself because it melts better.
- Parmesan: Fresh and finely grated, if possible.
- Basil: Optionally, garnish these ground turkey rice bowls with some chiffonaded basil. Yum!
How To Make these Cheesy Marinara Ground Turkey Rice Bowls
Saute Onion & Garlic:
First, bring a large pan to medium heat. Then, add avocado oil. Once hot, add diced onion. Sauté, stirring occasionally, for about 3 minutes, or until the onion is starting to turn translucent. Then, add garlic and cook for 1 more minute.
Brown the Ground Turkey:
Then, add in ground turkey and break apart with your spatula. Season with italian seasoning, salt, pepper and red pepper flakes. Continue cooking, breaking apart with your spatula, until the ground turkey is browned and cooked through.
Add Rice, Marinara & Broth and Let Simmer:
Next, add in the rice, marinara and broth. Stir to combine. Allow this mixture to come to a gentle boil. Once it’s bubbling, cover the pan with a lid and reduce the heat to medium-low. Let it cook for 15 minutes, or until the rice is mostly cooked through.
Stir in Spinach & Cheeses:
Now, add in chopped spinach, mozarella and parmesan. Stir to combine and allow it to cook for a few more minutes until the spinach is wilted and the cheeses are fully melted. Taste and adjust the amount of salt, pepper and red pepper flakes to taste.
Plate, Top & Enjoy:
Finally, if you’d like, you can top it with a bit more grated parmesan, chiffonaded basil and fresh cracked black pepper. Enjoy!
Can I Use a Different Ground Meat Instead of Turkey?
Absolutely! These cheesy marinara ground turkey rice bowls will also work great with ground chicken or even ground beef. If you’re using anything less than 93% lean and there’s a bunch of excess grease, I would recommend draining it off after the meat is fully browned. Please note, the nutrition facts will change if you use a different type of ground meat and/or different leanness.
What type of Rice Should I Use for these Ground Turkey Rice Bowls?
I recommend using a long-grain white rice, such as basmati or jasmine, for these ground turkey rice bowls. A short-grain rice would likely end up too sticky and mushy.
Additionally, make sure that the rice you’re using has a cook time of about 15 minutes – this is also known as parboiled rice, and is very common so you shouldn’t have trouble finding it. You just don’t want to use a raw rice that takes 50+ minutes to cook or else the recipe won’t work as written.
What Brand of Marinara Sauce do you Recommend?
Any brand you love will work for these cheesy marinara ground turkey rice bowls! I typically switch it up, depending on where I’m shopping and what’s on sale. But, it will always be better if you use one that’s authentic and made with high-quality ingredients.
I also like to make sure that there aren’t seed oils or added sugars in the marinara sauce that I use. This time I used the Mezetta marinara, but I also love Rao’s and many others.
How Should I Store Leftover Cheesy Marinara Ground Turkey Rice Bowls?
These cheesy marinara ground turkey rice bowls make for great leftovers so they’re also a lovely meal prep option! Simply allow it to cool, then transfer it to an airtight container and store in the fridge for about 4 days. I would recommend leaving off the basil garnish until after you’ve re-heated your leftovers.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More One-Pan Recipes?
- Marry Me Chicken Sausage Skillet
- Garlic Parmesan Chicken and Pasta
- Chicken Tinga Taco Skillet
- Harissa Shrimp & Summer Veggie Skillet
- One-Pan Buffalo Chicken Orzo
Cheesy Marinara Ground Turkey Rice Skillet
Equipment
- cheese grater
- large pan with lid
- spatula
Ingredients
- ½ tbsp avocado oil
- ½ large yellow onion diced
- 3 garlic cloves minced
- 1 lb ground turkey or chicken (I prefer 93% lean)
- 1 tsp Italian seasoning
- kosher salt & black pepper to taste
- red pepper flakes optional, to taste
- ¾ cup dry (uncooked) long-grain white rice *
- 24-25 oz marinara sauce
- 1.5 cups chicken bone broth **
- 5 oz fresh spinach roughly chopped
- 1 cup shredded low-moisture, whole milk mozzarella (about 3.5oz)***
- ¼ cup finely grated parmesan cheese (about .25oz)***
- chiffonaded basil optional, for topping
Instructions
- Bring a large pan to medium heat. Then, add avocado oil. Once hot, add diced onion. Sauté, stirring occasionally, for about 3 minutes, or until the onion is starting to turn translucent. Then, add garlic and cook for 1 more minute.½ tbsp avocado oil, ½ large yellow onion, 3 garlic cloves
- Add in ground turkey and break apart with your spatula. Season with italian seasoning, salt, pepper and red pepper flakes. Continue cooking, breaking apart with your spatula, until the ground turkey is browned and cooked through.1 lb ground turkey or chicken, 1 tsp Italian seasoning, kosher salt & black pepper, red pepper flakes
- Add in the rice, marinara and broth. Stir to combine. Allow this mixture to come to a gentle boil. Once it's bubbling, cover the pan with a lid and reduce the heat to medium-low. Let it cook for 15 minutes, or until the rice is mostly cooked through.¾ cup dry (uncooked) long-grain white rice, 24-25 oz marinara sauce, 1.5 cups chicken bone broth
- Add in chopped spinach, mozarella and parmesan. Stir to combine and allow it to cook for a few more minutes until the spinach is wilted and the cheeses are fully melted. Taste and adjust the amount of salt, pepper and red pepper flakes to taste.5 oz fresh spinach, 1 cup shredded low-moisture, whole milk mozzarella, ¼ cup finely grated parmesan cheese
- Optionally, top with a bit more grated parmesan, chiffonaded basil and fresh cracked black pepper. Enjoy!chiffonaded basil
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
Loved this recipe! So easy to make and so good. Used ground sausage instead of ground turkey because that’s what I had at home and was super good too.
Thank you so much Kira!!
Delicious, fast and easy! Even my picky two two year old cleaned her plate!
That’s a win!! Thank you Kimberly 🙂