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.
- 1 tablespoon canola oil
- 1/2 onion, chopped
- 1 garlic clove, minced
- 1/2 teaspoon cumin seeds
- 2 cups Hinode long grain white rice
- 2 cups hot low sodium chicken broth
- 2 cups hot water
- 3 cups turkey meat, shredded and cold
- 3 tablespoons sliced almonds
- 2 tablespoons fresh Melissa's Produce parsley, chopped
- 4 tablespoons Melissa's Produce pomegranate arils
- 4 Melissa's Produce Poblano Peppers
- In a large sauce pan over low-medium heat add the oil, chopped onion, garlic and cumin. Saute, stirring carefully until transparent.
- Stir in rice until evenly coated with oil and mixed well with sauteed onion.
- Pour hot broth and hot water into pan, bring to a boil, lower heat and cover. Cook for 15-20 minutes until rice is tender and fluffy.
- Add turkey meat to the rice and cook for 5 minutes or until meat is heated through.
- Season with salt and pepper. Add almonds, parsley and pomegranate seeds.
- Roast Poblano chilies over a gas flame, turning frequently with tongs, until charred on all sides, about 5 minutes each.
- Place in a plastic bag, set aside to allow steaming for 10 minutes. Then, using your hands, rub and remove the pepper charred skin under running water*. Make a slit on each chile and open carefully, remove, stem, seeds and veins
- Take a few spoonfuls of rice mixture (approximately 4 tablespoons) and fill the poblano chile.
- Garnish with parsley and pomegranate arils
You may want to wear latex gloves or plastic bags on your hands as you work with the chilies to avoid inadvertently touching eyes later with pepper-coated fingers!
I received Hinode Rice product and Melissa’s produce product to facilitate this recipe. Recipe and opinions are my own.