Turkey, Spinach and Tomato Rice

Instructions

1. 1

   Use a 1000-watt microwave at 100% power for every heating stage. Finely chop the onion and garlic. Wash and roughly chop the spinach. Cook the white rice in the microwave according to the package directions.

2. 2

   Combine the onion, garlic and olive oil in a wide, 4-liter microwave-safe casserole. Cover with a vented microwave-safe lid. Microwave for 90 seconds, stir and rotate the dish half a turn, then microwave for another 90 seconds.

3. 3

   Add the raw ground turkey, break it into small pieces and spread it evenly across the dish. Keep raw turkey separate from the remaining ingredients; wash hands and clean surfaces and utensils after raw-turkey contact. Cover and microwave for 3 minutes. Break up the meat thoroughly, stirring the outside portions into the center, and rotate the dish half a turn. Microwave covered for another 3 minutes, then stir and check several locations with a food thermometer. Continue in 1-minute intervals, breaking up, stirring and rotating after each, until the turkey reaches 165°F/74°C throughout.

4. 4

   Let the turkey stand covered for at least 3 minutes. Use a clean spoon for the remaining steps.

5. 5

   Add the cooked rice, the tomatoes with all their juice, spinach, oregano, salt and pepper. Break apart the rice and mix thoroughly with the turkey.

6. 6

   Cover with the vented lid and microwave for 4 minutes. Stir thoroughly from the bottom and edges into the center, rotate the dish half a turn, and microwave covered for another 3 minutes. Stir and check several locations with a food thermometer. Continue in 1-minute intervals, stirring and rotating after each, until the entire mixture reaches 165°F/74°C.

7. 7

   Let stand covered for 2 minutes, then stir and divide among four bowls. Allow approximately 35 minutes overall, including preparation and standing; thermometer checks determine whether additional heating is needed.