Happy Thanksgiving! Hope you had a wonderful day full of laughter and memorable family moments. Now, what do you do with all those leftovers? In years past, we’ve had our share of turkey sandwiches, turkey burritos and even egg and turkey scrambled eggs.
After stuffing ourselves with tasty, tasty food today, why not stuff a poblano pepper tomorrow?
It is the perfect opportunity to make a batch of white long grain Hinode Rice and mix in my favorite Thanksgiving food highlights such as pomegranates, parsley, slivered almonds and of course, turkey. The combination of these flavors with roasted poblano pepper is so heavenly that we are thinking of skipping Thanksgiving dinner all together and serving leftover chile rellenos to our guests next year. It’s that good!
The fluffy, white long grain rice brought this dish together as a blank canvas, making it a complete gluten-free, hearty meal. If you’re not a fan of spicy peppers, give this recipe a try with bell peppers or topping zucchini boats for a milder version.
I received Hinode Rice product and Melissa’s produce product to facilitate this recipe. Recipe and opinions are my own.