Spicy Green Chili with Turkey and Rice

Ingredients

• 2 cups Carolina® White Rice
• 1/4 cup olive oil
• 2 lb ground turkey
• 1 1/2 tsp salt, divided
• 1 1/2 tsp pepper, divided
• 1 onion, diced
• 1 poblano pepper, seeded and diced
• 2 stalks celery, diced
• 2 serrano peppers, seeded and diced
• 3 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 3 cups reduced sodium chicken broth
• 1 can (28 oz) tomatillos, puréed
• 1 cup water
• 1 can (15.5 oz) pinto beans, drained and rinsed
• 1 can (4 oz) green chilies, drained
• 1 tsp brown sugar
• 2 cups Monterey Jack cheese, shredded
• 2 green onions, thinly sliced
• 2 tbsp fresh cilantro, finely chopped
• Lime wedges, for serving

Instructions

1. 1

   This spicy green chili is made with ground turkey, Carolina® White Rice, and the bold flavors of tomatillos, green chilies and poblano peppers topped with melted cheese for a comforting dish any time. Step 1

2. 2

   Heat oil in large Dutch oven or ovenproof saucepan set over medium-high heat; cook turkey, and 1 tsp each salt and pepper for 10 to 12 minutes or until browned. Transfer to bowl. Step 2

3. 3

   In same pan, cook onion, poblano pepper, celery, serrano peppers, garlic, cumin, oregano, cayenne, and remaining salt and pepper for 5 to 8 minutes or until tender. Step 3

4. 4

   Stir in broth, tomatillos, water, pinto beans, green chilies and brown sugar; bring to boil. Reduce heat to medium-low; cook for 10 minutes. Stir in rice and reserved turkey. Cover and reduce heat to low; cook for 15 to 20 minutes or until rice is tender and most of the liquid is absorbed. Step 4

5. 5

   Meanwhile preheat broiler. Sprinkle cheese over chili; broil for 2 to 3 minutes or until cheese is melted and bubbling. Step 5

6. 6

   Sprinkle with green onions and cilantro. Serve with lime wedges. Serving Tips Serve with avocado, diced tomatoes and/or sour cream if desired.