Rice with Turkey and Vegetables

Cook the rice according to the package cooking time and water ratio. Once cooked, leave covered for a few minutes, then separate the grains with a fork. Prepare the remaining ingredients before starting the brief frying stage.

Pat the turkey dry and cut into thin, even strips. Sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Heat the olive oil in a large frying pan over medium-high heat. Spread the meat in a single layer and cook for 5–7 minutes, turning, until lightly browned.

Peel the carrot and cut into thin matchsticks. Remove the bell pepper's seeds and white membranes, then cut the flesh into thin strips. Add the vegetables to the turkey and cook for another 3–4 minutes, stirring, until slightly softened. Check the thickest meat strip: it must be fully cooked in the center. Continue heating if necessary before adding the rice.

Add the cooked rice and gently combine with the turkey and vegetables, breaking up any clumps. Heat everything evenly without crushing the grains or vegetable pieces.

Divide into two portions and serve hot. The carrot and bell pepper should retain a slight bite, and the meat should be fully cooked.