Ingredients
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1 tbsp olive oil
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1 lb ground turkey, chicken, or lean ground beef
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1 medium yellow onion, diced
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1 tbsp Italian seasoning
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2 tsp ground cumin
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1 tsp kosher salt
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½ tsp black pepper
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3 cloves garlic, minced
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12 oz frozen chopped spinach, thawed and squeezed dry
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1 red bell pepper, diced
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1 green bell pepper, diced
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2 cups water
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1 (15 oz) can fire-roasted diced tomatoes (with juices)
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1 (8 oz) can no-salt-added tomato sauce
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1 tbsp Worcestershire sauce
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1 cup uncooked brown rice, rinsed and drained
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½ cup shredded cheddar cheese
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½ cup shredded pepper jack cheese (or Monterey Jack, mozzarella, or more cheddar)
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Optional: chopped cilantro or parsley, Greek yogurt for serving
Instructions
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Brown the meat: In a Dutch oven or deep skillet, heat olive oil over medium-high heat. Add meat and onion, cook until browned and onion is soft, about 7 minutes.
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Season: Stir in Italian seasoning, cumin, salt, pepper, and garlic. Cook for 1 minute until fragrant.
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Add spinach: Mix in thawed spinach, breaking it up and distributing evenly.
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Add veggies and liquids: Stir in diced bell peppers, water, tomatoes, tomato sauce, Worcestershire sauce, and brown rice. Bring to a boil.
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Simmer: Reduce heat, cover, and simmer for 30 minutes. Stir, recover, and cook 10–15 more minutes until rice is tender.
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Finish: Remove from heat, uncover, and stir. Adjust seasoning if needed. Sprinkle cheese on top, cover and let sit for 10 minutes.
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Optional: For a golden top, place under broiler for 1–2 minutes (watch closely).
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Serve: Spoon into bowls and garnish with fresh herbs or Greek yogurt if desired.