Paprika Turkey & Yellow Rice Bowls
with Pickled Red Onion
Our savory paprika blend brings bold flavors to ground pork sautéed with green pepper in a light and simple tomato sauce. Golden-hued turmeric rice soaks up all those hearty flavors, while pickled red onion adds a tangy, zingy crunch. Sprinkle with fresh parsley, and serve up this colorful weeknight-friendly meal in a quick 20 minutes.
Ingredients
2 unit
Veggie Stock Concentrate
½ unit
Red Onion
10 ounce
Ground Turkey
1 unit
Tomato Paste
1 tablespoon
Savory Paprika Blend
½ teaspoon
Turmeric
1 unit
Long Green Pepper
5 teaspoon
Red Wine Vinegar
¼ ounce
Parsley
¾ cup
Jasmine Rice
Not included in your delivery
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), stock concentrates, ¼ tsp turmeric (½ tsp for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a simmer. Cook until rice is tender, 15-18 minutes. (TIP: For perfect timing, start Step 3 when rice has 10 minutes left.) Keep covered off heat until ready to serve.
• Meanwhile, halve, peel, and thinly slice half the onion (whole onion for 4 servings). Core, deseed, and dice green pepper into 1⁄2-inch pieces. Roughly chop parsley. • In a small microwave-safe bowl, combine sliced onion, vinegar, 1⁄2 tsp sugar (1 tsp for 4), and a pinch of salt. Cover tightly with plastic wrap; microwave until onion is bright pink, 1 minute. Set aside.
• Heat a drizzle of oil in a large pan over medium-high heat. Add pork*, green pepper, and Savory Paprika Blend. Season with salt and pepper. Cook, breaking up meat into pieces, until browned and almost cooked through, 4 minutes. • Add tomato paste and 1⁄4 cup water (1⁄3 cup for 4 servings); cook, stirring, until pork is cooked through and liquid has mostly evaporated, 30-60 seconds more. Remove from heat.
Swap in beef* or turkey* for pork.
• Fluff rice with a fork; divide between shallow bowls. Top with pork and as much pickled onion (draining first) as you like. Garnish with parsley and serve.
Ground Turkey is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it bland or dry; others enjoyed the rice. Consider adding a sauce for more moisture and flavor.
- Ease of prep: Pickling the onions a day ahead can enhance the dish for those who plan ahead.
- Suggestions: Try using ground pork instead of turkey for more flavor. Add extra vegetables or a side salad for variety.
- Portions: The rice-to-water ratio may need adjusting; some found it too much for the given amount of rice.
