Leftovers Chile Relleno

Ingredients

• 1 tablespoon canola oil
• 1/2 onion, chopped
• 1 garlic clove, minced
• 1/2 teaspoon cumin seeds
• 2 cups Hinode long grain white rice
• 2 cups hot low sodium chicken broth
• 2 cups hot water
• 3 cups turkey meat, shredded and cold
• 3 tablespoons sliced almonds
• 2 tablespoons fresh Melissa's Produce parsley, chopped
• 4 tablespoons Melissa's Produce pomegranate arils
• 4 Melissa's Produce Poblano Peppers

Instructions

1. In a large sauce pan over low-medium heat add the oil, chopped onion, garlic and cumin. Saute, stirring carefully until transparent.
2. Stir in rice until evenly coated with oil and mixed well with sauteed onion.
3. Pour hot broth and hot water into pan, bring to a boil, lower heat and cover. Cook for 15-20 minutes until rice is tender and fluffy.
4. Add turkey meat to the rice and cook for 5 minutes or until meat is heated through.
5. Season with salt and pepper. Add almonds, parsley and pomegranate seeds.
To roast poblano peppers
6. Roast Poblano chilies over a gas flame, turning frequently with tongs, until charred on all sides, about 5 minutes each.
7. Place in a plastic bag, set aside to allow steaming for 10 minutes. Then, using your hands, rub and remove the pepper charred skin under running water*. Make a slit on each chile and open carefully, remove, stem, seeds and veins
8. Take a few spoonfuls of rice mixture (approximately 4 tablespoons) and fill the poblano chile.
9. Garnish with parsley and pomegranate arils

Notes