Easy Turkey Rice Bowl

Turkey Rice Bowl with Fork
Mark Boughton Photography, styling by Teresa Blackburn


1tablespoon oil
1package (14-oz) frozen Asian vegetable blend (like Birds Eye)
2cups packed baby spinach
1 1/2cups reduced-sodium chicken broth
1/4cup reduced-sodium soy sauce
2cloves crushed garlic
1teaspoon ground ginger
2cups shredded cooked turkey
cooked brown rice
thinly sliced green onions


  1. Heat oil in a skillet. Add vegetable blend and cook until tender, about 5 minutes. Add baby spinach and stir until wilted. Remove pan from heat.
  2. In a saucepan, combine chicken broth, soy sauce, garlic and ground ginger. Bring to a boil over medium-high heat. Reduce heat to low and simmer 10 minutes. Mix turkey into vegetables.
  3. Layer cooked brown rice and turkey mixture in bowls. Ladle 1/2 cup broth mixture over each. Sprinkle with thinly sliced green onions. Serves 4.