1 medium, chopped
3 medium clove(s), minced
Instant long grain white rice
3 tsp, Madras variety, or less
Reduced-sodium chicken broth
1 medium, seeded and chopped
1 small, unpeeled and diced
Uncooked boneless skinless turkey breast
1 pound(s), cut into 3⁄4-inch chunks
⅛ tsp, freshly ground, or to taste
1 small, chopped
¼ cup(s), fresh, chopped
- Melt the butter in a Dutch oven over medium heat. Add the onion and garlic. Cook, stirring, until golden, 7–10 minutes. Add the rice, curry powder, turmeric, and cloves. Cook, stirring occasionally, until fragrant, 2–3 minutes.
- Stir in the broth, bell pepper, and apple; bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 20 minutes.
- Add the turkey and salt; return to a boil. Reduce the heat and simmer, covered, until the turkey is cooked through, about 5 minutes. Season with the pepper, then sprinkle with the tomato and cilantro just before serving.
- Serving size: 1 3/4 cups