The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Paella-style Turkey Rice & Peppers
Olé! Our couldn’t-be-easier take on paella features hearty British turkey breast, juicy sweetcorn and sunshine-bright tomatoes. To ramp up the Spanish flavours, we serve charred peppers on top
Prep in 10
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 4 British turkey breasts
- 200g brown rice (brown rice (100%))
- 1 tbsp paella spice mix (onion powder, paprika, turmeric powder, chilli powder, garlic powder, black pepper, garlic granules, white pepper, yeast extract powder, lemon juice powder, cumin, parsley, oregano, salt)
- 2 tsp smoked paprika
- 4 garlic clove
- 2 pepper
- 1 onion
- 4 mixed vine tomatoes
- 280g sweetcorn (sweetcorn, water, salt)
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
Nutritional Information
Calories: 530
Protein: 42g
Carbs: 56g
Fat: 15g
Paella-style Turkey Rice & Peppers
Olé! Our couldn’t-be-easier take on paella features hearty British turkey breast, juicy sweetcorn and sunshine-bright tomatoes. To ramp up the Spanish flavours, we serve charred peppers on top
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9
- Line a baking tray with parchment paper
- Boil a half-full kettle
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a large frying pan & a jug
Get the rice on & start prepping
- Dissolve the stock in a jug with 120ml boiling water
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Cut the peppers into bite-sized pieces
Oven time
- Place the turkey on the tray
- Drizzle with 1 tbsp oil, season with half the paella spice mix, salt and pepper
- Place the peppers on the tray and drizzle with 1 tsp oil
- Bake for 27 mins until the turkey is cooked through and the peppers are beginning to char
Build the dish
- Meanwhile, finely chop or crush the garlic
- Dice the onion and tomatoes. Drain the sweetcorn
- Heat a large frying pan with 1 tbsp oil on a medium heat. Once hot, add the onion and cook for 3 mins. Add the sweetcorn, garlic, tomatoes, paprika and remaining paella spice mix
- Cook for 2 mins, then add the drained rice and the stock
- Cook for a further 3-4 mins, until the stock reduces and the rice is hot
Plate up
- Thinly slice the turkey
- Check your turkey is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Serve the paella into bowls
- Top with the sliced turkey and roasted peppers, drizzle over the cooking juices from the tray for extra flavour
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