“Mexican” Rice

“Mexican” Rice

A delicious and filling meal, perfect for a group.


2 packages of Knorr Spanish Rice – I prefer using both and enjoying leftovers

1 pound of ground turkey

1 large tomato

Pairs well with…

Game nights and alcohol.  It easily feeds 6.  Chips and salsa make a good appetizer.


  1. Put the ground turkey in a frying pan and turn on the stove to medium heat.
  2. In a large pot, add 4 cups water, put the lid on, and bring it to a boil by turning the stove on maximum heat and then staring at it with your laser vision.
  3. Check on the ground turkey. Move it around the pan with a spatula so it doesn’t burn.  You want it to be cooked thoroughly, but not crispy.
  4. Once the water is boiling, empty both Knorr Spanish Rice packages into the water. Stir it with a wooden spoon. It must be wooden.  Because chefs and stuff.
  5. Reduce heat & “simmer” (I just put it on medium heat) with the lid on for 7 minutes or until rice is tender.  (I usually stir it after 3 minutes.)
  6. Keep checking on the ground turkey throughout the 7 minutes, and turn the stove off if it finishes cooking. I’ve burned it before and no one has noticed, so don’t panic if it’s overcooked.  But still, move it around regularly.
  7. Cut the tomato into small cubes. (Like the size of cheese cubes on a cheese tray.)  You can also do this before you start cooking, but I’ve found this works timing-wise.
  8. Once the ground turkey is done, dump the turkey and the tomato cubes into the pot with the rice. The 7 minutes required to cook the rice should have elapsed by this point.
  9. Stir the contents of the pot really well.
  10. Let it sit 2 minutes on the stove. The tomato pieces will warm right up, and the turkey will pick up some of the flavor from the rice.
  11. Put it in a bowl, and pretend you are an awesome and creative chef. It’s delicious.

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