Hungarian Turkey and Rice (Authentic Rizses Hús)

A comforting bowl of traditional Hungarian turkey and rice (rizses hús) made with tender turkey, carrots, and peas.

Hungarian Turkey and Rice (Authentic Rizses Hús)

Course: Dinner, Main Course

Cuisine: Hungarian, Romanian, Transylvanian

Diet: Halal, Kosher, Low Lactose

Keyword: hungarian turkey and rice, one pot turkey and rice, orez cu carne, rizses hús, traditional Hungarian rice with meat, Transylvanian family meals

Prep Time: 15

Cook Time: 30

Resting Time: 10

Total Time: 55

Servings: portions

Calories: 650kcal

Author: Timea

A comforting, traditional one-pot meal featuring tender turkey cubes, vegetables, and rice gently simmered together in a savory paprika broth. Known across Transylvania and Hungary as rizses hús or orez cu carne, this easy family dinner is perfect for busy weeknights!

Print Recipe

Metrics - US Customary

Equipment

1 Heavy-bottomed pot or Dutch oven cast iron works best
1 Fine-mesh strainer for washing the rice
1 Chopping board and chef’s knife
1 wooden spoon

Ingredients

600 g turkey breast cut into bite-sized cubes
2 cup rice long-grain or medium-grain
1 piece onion finely chopped
50 ml sunflower oil
200 g frozen carrots
150 g frozen peas
1 teaspoon sweet Hungarian paprika powder
1 teaspoon sea salt fine, to taste
1 tablespoon vegetable mix from soup like Vegeta
2,5 cup hot water

Instructions

Prepare the Ingredients: Place the rice in a fine-mesh strainer and rinse it thoroughly under cold running water until the water runs clear. Set aside to drain. Cut the turkey breast into uniform cubes and finely chop the onion. Have your hot water and spices measured out and ready by the stove.
Sauté the Onion and Turkey: Heat the sunflower oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent. Add the turkey cubes, stirring gently just until the meat turns pale and opaque on the outside (do not let it build a hard brown crust).
Bloom the Paprika: Remove the pot from the heat for a few seconds. Sprinkle the sweet Hungarian paprika over the meat and onions, stirring well to coat. Note: Taking the pot off the heat ensures the paprika toasts beautifully without burning and turning bitter.
Build the Savory Broth: Return the pot to the heat. Add the frozen carrots, frozen peas, vegetable mix for soups, and sea salt. Pour in the 2.5 cups of hot water and give everything a good stir to combine.
Simmer the Rice: Add the rinsed, drained rice to the pot. Gently bring the liquid to a boil, then immediately turn the heat down to a low simmer.
Cover and Cook (Do Not Stir!): Cover the pot tightly with a well-fitting lid. Let it simmer completely undisturbed for 20 to 25 minutes, or until the rice has fully absorbed all the liquid and is tender. Do not stir the pot during this time, or the rice will become mushy.
Rest and Serve: Once the liquid is absorbed, turn off the heat but leave the lid on. Let the pot sit undisturbed for another 10 to 15 minutes. This allows the trapped steam to finish cooking the rice gently and makes the grains incredibly fluffy. Fluff gently with a fork and serve hot with pickled cabbage or cucumber salad.

Notes

The Golden Rule of Rizses Hús: Stirring the rice while it cooks breaks the grains and releases starches, turning the dish gluey. Trust the process and leave the lid on!
Oven Baking Variation: If you prefer, after Step 5, you can cover your Dutch oven with an oven-safe lid and transfer it to a preheated oven at 180°C (350°F) to bake for 20–25 minutes until the liquid is absorbed. This prevents the bottom from ever burning.
Reheating: Leftovers keep perfectly in the fridge for up to 3 days. When reheating, sprinkle a tablespoon of water or stock over the rice to help the grains steam and soften back to life.

Nutrition