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Lunch recipe · from the recipe book

Smoky Turkey Brown Rice Bake with Seed Crust

Smoky, cumin-scented ground turkey and tender brown rice baked in a rich tomato sauce with zucchini and sweet corn, finished with a crunchy sesame-pepita crust and melted cheddar.

Smoky Turkey Brown Rice Bake with Seed Crust

Ingredients

  • 1 lb450 gGround turkey, 93% lean
  • 1 cup180 gLong-grain brown rice, dryrinsed
  • 14½ oz411 gDiced tomatoes, canned
  • 2 tbsp30 gTomato paste
  • 2 cups480 gLow-sodium chicken broth
  • 1 medium110 gYellow oniondiced
  • 3 cloves9 gGarlicminced
  • 1 medium200 gZucchinidiced
  • 1 cup136 gCorn kernels, frozen
  • 1 tbsp14 gOlive oil
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1½ tsp3 gGround cumin
  • 1 tsp1 gDried oregano
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • ½ cup shredded60 gCheddar cheeseshredded
  • ¼ cup30 gPumpkin seeds (pepitas)
  • 1½ tbsp15 gSesame seeds
  • ½ cup chopped8 gFresh cilantrochopped

Steps

  1. Preheat the oven to 375°F (190°C). Dice the onion and zucchini, mince the garlic, shred the cheddar, chop the cilantro and rinse the brown rice.
  2. Heat half of the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up, until browned, about 6 minutes; move it to a 9x13-inch baking dish.
  3. Add the remaining half of the olive oil, the onion and the zucchini to the skillet and cook 4 minutes. Stir in the garlic, smoked paprika, cumin, oregano, salt and black pepper and cook 1 minute.
  4. Stir in the tomato paste, then the canned tomatoes and the chicken broth, and bring to a simmer to make the tomato sauce.
  5. Spread the brown rice over the turkey in the baking dish, then scatter the frozen corn kernels over the rice. Pour the hot tomato sauce over and stir gently so the rice is submerged.
  6. Cover tightly with foil and bake 55 minutes, until the rice is tender and most of the liquid is absorbed.
  7. Meanwhile, mix the pumpkin seeds and sesame seeds in a small bowl for the seed crust.
  8. Uncover, stir once, and check that the turkey has reached 165°F (74°C). Sprinkle the cheddar over, then scatter the seed mixture on top.
  9. Bake uncovered 12 to 15 minutes more, until the cheese melts and the seeds are toasted.
  10. Rest 10 minutes, then scatter the cilantro over and serve.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Contains: Milk, Sesame. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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