Speedy Spicy Turkey Rice Food

SPICED TURKEY RICE

Steps:

• Heat the oil in a large frying pan and fry the onion for 5 minutes until starting to soften. Add the garam masala and garlic and fry for 1-2 minutes more.
• Add the rice and turkey with a splash of water and warm for a couple of minutes, then squeeze in the lemon juice and stir in the spinach in 2 batches, letting the first wilt so you can fit it all in the pan. Add most of the coriander and stir in well.
• Taste, season and sprinkle with the remaining coriander, then serve with the lemon wedges and yogurt.

TAIWANESE TURKEY RICE

Steps:

• Turkey:
• If using a raw turkey breast, sprinkle turkey all over with salt; place on a wire rack set inside a rimmed baking sheet and chill, uncovered, at least 6 hours and up to 1 day. (This will result in tender, flavorful meat.)
• Place turkey, scallions, ginger, and star anise in a stockpot. Pour in water to cover turkey by 1". Bring to a boil, then reduce heat and simmer, skimming foam from surface as needed, until an instant-read thermometer inserted into thickest part of breast registers 150°F, about 75 minutes. Transfer turkey to a cutting board and let sit until cool enough to handle (internal temperature should rise to 165°F while the turkey cools).
• Strain stock through a fine-mesh sieve into a large heatproof bowl; discard solids. Pour 3 cups stock into a large heatproof measuring glass and set aside for sauce; reserve remaining stock for another use.
• Shred turkey with a fork or your hands, removing and discarding skin (or shred along with meat if you prefer).
• If starting with leftover turkey: Preheat oven to 350°F. Spread turkey in an even layer on a rimmed baking sheet, drizzle stock over, and cover tightly with foil. Cook until warmed through, about 15 minutes.
• Sauce:
• Heat lard in a medium saucepan over medium-low. Add shallots (it will not look like enough fat at first) and cook, stirring often, until softened into a single layer, then continue to cook, stirring occasionally, until golden brown, 20-25 minutes total. (Shallots will crisp as they cool.)
• Drain shallots in a fine-mesh sieve set over a heatproof bowl. Transfer shallots to paper towels to drain; set aside. (You don't need to salt them.) Heat shallot fat in a medium saucepan over medium. Add garlic and cook, stirring often, until fragrant and just starting to color, about 3 minutes. Add michiu, soy sauce, sugar, 2 tsp. white pepper, and reserved 3 cups stock (if you are using leftover turkey, use chicken broth instead). Bring to a boil, then reduce heat and simmer, stirring occasionally, until sauce is reduced by half and glossy, about 25 minutes. Taste and add up to 2½ tsp. more white pepper if desired.
• To serve, divide rice among shallow bowls and pile shredded turkey over. Spoon 2-3 Tbsp. sauce over each bowl and top with reserved fried shallots.

SPEEDY CHILI VERDE

Steps:

• Cook the rice according to the package instructions.
• Meanwhile, heat the olive oil and butter in a large Dutch oven over medium heat. When the oil is hot and the butter has melted, add the garlic, poblanos, onions and jalapenos, then stir to combine. Add the sausage meat and season with the salt and pepper. Cook the sausage, crumbling it as you go, until browned, 8 to 10 minutes.
• Add the enchilada sauce, salsa verde and green chiles with their liquid. Bring to a simmer and cook for 10 to 12 minutes, to thicken and develop the flavors. Stir in the lime juice. Taste and adjust the seasonings as needed.
• Serve alongside the rice and garnish with the sour cream, radish, cilantro and hot sauce.

SPICY RICE

Steps:

• In a sauce pan combine oil, onion and green pepper. Saute over medium heat until vegetables are tender. Sprinkle in cayenne pepper. Add heated chicken stock and tomatoes. Bring to a boil. Add rice and stir. Cover and reduce to a simmer. Continue simmering over low heat until all liquid is absorbed. Serve hot.

SPICY WILD RICE STUFFING

Steps:

• Cook rice according to package instructions. Preheat oven to 375 degrees. In a small skillet, heat oil over medium. Add celery, onion, garlic, and jalapeno and cook, stirring, until onion is translucent, about 5 minutes. Season with salt and pepper and transfer to a large bowl. Add rice, pepitas, raisins, broth, and coriander. Stir to combine and transfer to a 9-inch square baking dish. Bake until heated through, about 20 minutes. Drizzle with vinegar and serve.

SPEEDY SPAGHETTI

Steps:

• In a large skillet over medium heat, brown the ground beef with the onion until all pink is gone; drain.
• Stir in tomato sauce, water, salt, parsley, basil and pepper; mix well. Heat until sauce boils. Break spaghetti in half and drop into sauce a little at a time. Cover and turn to low.
• Cook until spaghetti is tender, approximately 20 to 25 minutes. Stir occasionally to keep from sticking to pan and from noodles sticking together. Add water, 1/2 to 1 cup, if it starts to dry out and noodles are not cooked.