Name: Turkey Chili with Hominy
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 cup white rice; Kosher salt and freshly ground pepper; 2 tablespoons extra-virgin olive oil; 1 white or red onion, chopped; 2 tablespoons chopped pickled jalapeno peppers, plus more for topping, plus 1 to 2 teaspoons brine from the can; 3 cloves garlic, chopped; 1 pound ground turkey; 1 tablespoon chili powder; 1 teaspoon ground cumin; 4 plum tomatoes, chopped; 1 15-ounce can hominy, drained and rinsed; 1/2 cup roughly chopped fresh cilantro

Directions

Bring 1 1/2 cups water to a simmer in a small saucepan. Stir in the rice and a pinch each of salt and pepper. Reduce the heat to low, cover and cook until the water is absorbed and the rice is tender, about 15 minutes; set aside.
Meanwhile, heat the olive oil in a large pot over medium-high heat. Add all but 1/4 cup of the chopped onion, the jalapenos and garlic; season with salt and pepper. Cook, stirring, until the onion is tender, about 5 minutes. Add the turkey, chili powder and cumin. Cook, breaking up the meat, until browned, about 5 minutes. Stir in the tomatoes; season with salt. Continue cooking, stirring occasionally, until the tomatoes start breaking down, about 5 minutes. Add the hominy and 1 1/2 cups water. Bring to a simmer and cook until thickened, about 10 minutes.
Stir the jalapeno brine and half of the cilantro into the chili; season with salt and pepper. Fluff the rice with a fork. Serve the chili over the rice; top with the reserved chopped onion and cilantro and more pickled jalapenos.