Turkey Chili with Hominy

• 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

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

white rice, kosher salt, extravirgin olive oil, white, jalapeno peppers, garlic, ground turkey, chili powder, ground cumin, tomatoes, hominy, fresh cilantro

Taken from www.foodnetwork.com/recipes/food-network-kitchens/turkey-chili-with-hominy.html (may not work)