Turkey Chili Rice with Corn
Votes: 3
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 471, total fat 3 G., saturated fats G., proteins 28 G., carbohydrates 56 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 471, total fat 3 G., saturated fats G., proteins 28 G., carbohydrates 56 G., fiber G., cholesterol mg, sodium mg, sugar G.
Turkey and Corn Chili Rice - A detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup white rice
- 2 tbsp. l. olive oil
- 1 red onion, chopped (reserve a quarter for serving)
- 2 tablespoons chopped pickled jalapeños, plus 2 teaspoons brine (plus extra peppers for garnish)
- 3 cloves of garlic, pressed through a garlic press
- 450 g of ground turkey
- 1 tbsp. chili powder
- 1 tsp ground cumin
- 4 pcs. plum tomatoes, diced
- 1 (425g) can hominy corn, drained and rinsed
- 1/2 cup coarsely chopped fresh cilantro (reserve half for serving, plus extra for garnish)
We recommend
Recipes with similar ingredients: ground turkey, plum tomatoes, corn, jalapeno pepper, red onion, garlic, chili seasoning, cumin, cilantro
Cooking the dish according to the recipe:
- Bring 1.5 cups of salted water to a boil in a small saucepan, add the rice, and reduce heat. Cover and simmer until the rice is completely puffed and tender, about 15 minutes; set aside.
- Meanwhile, heat the olive oil in a large skillet, add all the ingredients and the brine, and cook over high heat, stirring frequently, until the onion is soft, about 5 minutes; season with salt.
Add the turkey, chili powder, and cumin. Cook, breaking up the meat, until browned, about 5 minutes. Add the tomatoes and season with salt. Continue cooking, stirring occasionally, until the tomatoes begin to soften, about 5 minutes. - Add the corn and 1.5 cups of water. Bring to a boil, then simmer over medium heat until thickened, about 10 minutes. Stir in the remaining half of the fresh cilantro and season with salt and pepper.
Fluff the rice with a fork. Serve the rice, dividing it among servings, and spoon the chili sauce over one side; lightly toss the sauce into the rice. Sprinkle with the remaining onion and cilantro. Top with pickled jalapeño rings.
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