Hominy is a kind of processed large-kernel corn that yields mild, chewy kernels, which are popular in Mexican and southwestern American cooking. Here it is combined with rice, cheese, and chiles for a stuffing that will add kick to the holiday bird or make a substantial meatless filling for bell peppers.
2 tablespoons olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
2 (4 1/2-ounce) cans chopped mild green chiles, rinsed and drained
1 or 2 fresh jalapeno peppers, seeded and minced
2 garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon dried oregano
1 to 1 1/2 cups turkey or chicken broth, as needed
2 1/2 cups (1 pound) converted white rice
2 cups shredded Monterey Jack cheese
2 (15-ounce) cans yellow or white hominy, drained and rinsed
1/2 cup chopped fresh cilantro
Salt and freshly ground pepper
1. In a large skillet, heat the oil over medium heat. Add the onion, bell pepper, green chiles, jalapeno pepper, and garlic. Cover and cook, stirring occasionally, until the onion and bell pepper are very soft, 6 to 8 minutes. Add the cumin and oregano and stir for 1 minute. Add 1 cup of the broth and boil until the liquid is reduced to about 1/4 cup. Remove from the heat.
2. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the rice and reduce the heat to medium. Boil until the rice is barely tender, about 15 to 20 minutes. Drain, rinse briefly under hot running water, and drain well.
3. Transfer the hot rice to a large bowl. Add the chile mixture and the cheese, mixing until the cheese melts. Stir in the hominy and cilantro. Season with salt and pepper to taste. Use as a stuffing for turkey. Or place in a lightly buttered casserole, drizzle with 1/2 cup broth, cover, and bake as a side dish.
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Excerpted from 50 BEST STUFFINGS AND DRESSINGS by Rick Rodgers Copyright© 1997 by Rick Rodgers. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.