Tex-Mex Brown Rice Chili
5 T evoo
1 lb ground turkey (or a couple veggie patties)
salt and pepper
1 onion, finely chopped
1 jalapeno chile, finely chopped
1 1/2 tsp ground cumin
1 1/2 tsp dried oregano
one 28oz can crushed tomatoes with basil
one 12oz bottle light beer
3/4 cup brown rice
chopped cilantro, shredded cheddar, sour cream, sliced scallions, chopped avocado and hot pepper sauce (my fav: green tabasco) for serving
1. In a large pot heat 3 T evoo over med-high heat. Add the turkey and cook, breaking it up, until browned, 7-10 mins. Season with salt and pepper; transfer to a plate.
2. Add the remaining 2 T evoo to the pot and stir in the onion and jalapeno; cook until softened, about 5 mins. Stir in seasonings and cook 1 min more. Stir in tomatoes and their juice, beer, and 2 cups water. (the first time I made this it was a bit bitter... my guess is my beer wasn't "light" enough... but I don't know beer. so the next time I subbed some veg broth for half the beer... better. ) Stir in the rice and 1/2 tsp salt. Bring to a boil, then lower the heat, cover and simmer for 35 mins. Stir in the turkey, cover and cook until the rice is tender, 20-25 mins. Season with salt and pepper, serve with toppings.
I just love dishes that come with toppings!! Yum, pile on the avocado!