Italian-Ish Ground Turkey With Rice

• 2 tablespoons olive oil
• 1 lb ground turkey
• 1 teaspoon fennel seed
• 1 teaspoon dried sage
• 1/4 teaspoon seasoning salt
• 1 garlic clove, minced
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 head escarole, washed and torn
• 1 cup chicken broth
• 4 cups jasmine rice, cooked

1. Cook the ground turkey and onion in a large skillet until the turkey is cooked through. If your turkey is on the fatty side than you may not need the oil but if not, use it.
2. Add the herbs including the garlic and cook for an other minute and stir to combine all the flavors. Drain off the fat if necessary.
3. Add the bell pepper. Let cook for a few minutes than add the escarole and pour the chicken broth over the top.
4. Cook and stir to wilt the escarole and get the pepper to your desired level of doneness (I like it to have a little bite to it). The broth will evaporate quickly but if it doesn't don't worry, the rice will soak it up.
5. Add the cooked rice and stir to combine.
6. Serve hot.

olive oil, ground turkey, fennel seed, sage, salt, garlic, onion, red bell pepper, head, chicken broth, jasmine rice

Taken from www.food.com/recipe/italian-ish-ground-turkey-with-rice-376095 (may not work)