Creamy Rice with Nopalitos and Turkey
Ingredients
- 2 cups Mahatma® White Rice
- 3 cactus pads/nopales, trimmed (12 ounces)
- 2 poblano peppers
- 2 tbsp canola oil
- 1/4 cup butter
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp salt
- 1 tsp pepper
- 3 cups turkey broth
- 3 cups cooked turkey, shredded
- 1/4 cup cilantro, finely chopped
- 2 cups sour cream
- 2 cups Monterey Jack cheese, shredded
Instructions
This decadently creamy rice and turkey recipe made with poblanos and cactus is loaded with different tastes and textures that complement each other perfectly.
Step 1
Preheat oven to 450°F. Toss cactus pads and poblano peppers with oil. Arrange on baking sheet; cook for 20 to 30 minutes or cactus is tender and poblano peppers are charred all over. Transfer poblano peppers to a heatproof bowl. Cover and let stand for 10 to 15 minutes or until cooled completely; peel to remove skins. Chop nopales.
Step 2
Meanwhile, melt butter in a Dutch oven or large saucepan set over medium heat; cook diced onions and garlic for 3 to 5 minutes or until softened. Stir in rice, salt and pepper; cook for 2 to 3 minutes or until well coated. Stir in broth; bring to boil. Stir in turkey.
Step 3
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
Stir in nopales, poblanos and cilantro; fold in sour cream and cheese. Cover and cook over low heat for 3 to 5 minutes or until heated through and cheese melts.
Rice, Turkey, Poblano, and… Cactus?
If you love a cheesy, creamy rice dish, this one is a must-try for you. Made with fluffy Mahatma® White Rice, poblano peppers, turkey, sour cream, cheese, and cactus (that’s right, we said cactus), you’ll love this delicious combination of hearty turkey and grains with a slightly spicy kick cooked to creamy goodness.
For a more aromatic touch, we suggest using Jasmine Rice. However, you will need to adjust therice to water ratio!
Latin Cuisine
Most people are familiar with Latin cuisine staples like tacos, burritos, arroz con pollo, and enchiladas, but for those who really like to dive deep and get to know authentic dishes and ingredients from cuisines around the world, it’s great to explore ingredients you don’t hear so much about.
Nopalitos (Spanish for “little cacti”) are cooked and chopped bits of cactus that are used in anything from a nopalito salad to a red chile and meat stew and even as breakfast when mixed with scrambled eggs. They are quite versatile and have a slightly tart taste and a chewy and gelatinous texture, making them a great addition to this particular recipe.
Want to try more tasty rice recipes featuring chiles? Make sure to also try this Spicy Green Chili Rice with Turkey, our Mexican Rice and Beans or this Dirty Rice with Clams that is sure to bring on the heat. Alternatively, if its something more Mediterranean you are craving then why not try this Paella seafood recipe?
Ingredient Substitutions
If fresh nopales are unavailable, substitute with canned ones.
