Turkey Chili Rice with Corn

Ingredients:

• 1 cup white rice
• 2 tbsp. l. olive oil
• 1 red onion, chopped (reserve a quarter for serving)
• 2 tablespoons chopped pickled jalapeños, plus 2 teaspoons brine (plus extra peppers for garnish)
• 3 cloves of garlic, pressed through a garlic press
• 450 g of ground turkey
• 1 tbsp. chili powder
• 1 tsp ground cumin
• 4 pcs. plum tomatoes, diced
• 1 (425g) can hominy corn, drained and rinsed
• 1/2 cup coarsely chopped fresh cilantro (reserve half for serving, plus extra for garnish)

Preparation:

1. Bring 1.5 cups of salted water to a boil in a small saucepan, add the rice, and reduce heat. Cover and simmer until the rice is completely puffed and tender, about 15 minutes; set aside.
2. Meanwhile, heat the olive oil in a large skillet, add all the ingredients and the brine, and cook over high heat, stirring frequently, until the onion is soft, about 5 minutes; season with salt.
   
   Add the turkey, chili powder, and cumin. Cook, breaking up the meat, until browned, about 5 minutes. Add the tomatoes and season with salt. Continue cooking, stirring occasionally, until the tomatoes begin to soften, about 5 minutes.
3. Add the corn and 1.5 cups of water. Bring to a boil, then simmer over medium heat until thickened, about 10 minutes. Stir in the remaining half of the fresh cilantro and season with salt and pepper.
   
   Fluff the rice with a fork. Serve the rice, dividing it among servings, and spoon the chili sauce over one side; lightly toss the sauce into the rice. Sprinkle with the remaining onion and cilantro. Top with pickled jalapeño rings.