Ingredients

• 1 cup white rice
• Kosher salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 1 white or red onion, chopped
• 2 tablespoons chopped pickled jalapeno peppers, plus more for topping, plus 1 to 2 teaspoons brine from the can
• 3 cloves garlic, chopped
• 1 pound ground turkey
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 4 plum tomatoes, chopped
• 1 15-ounce can hominy, drained and rinsed
• 1/2 cup roughly chopped fresh cilantro

Instructions

1. Bring 1 1/2 cups water to a simmer in a small saucepan. Stir in the rice and a pinch each of salt and pepper. Reduce the heat to low, cover and cook until the water is absorbed and the rice is tender, about 15 minutes; set aside.
2. Meanwhile, heat the olive oil in a large pot over medium-high heat. Add all but 1/4 cup of the chopped onion, the jalapenos and garlic; season with salt and pepper. Cook, stirring, until the onion is tender, about 5 minutes. Add the turkey, chili powder and cumin. Cook, breaking up the meat, until browned, about 5 minutes. Stir in the tomatoes; season with salt. Continue cooking, stirring occasionally, until the tomatoes start breaking down, about 5 minutes. Add the hominy and 1 1/2 cups water. Bring to a simmer and cook until thickened, about 10 minutes.
3. Stir the jalapeno brine and half of the cilantro into the chili; season with salt and pepper. Fluff the rice with a fork. Serve the chili over the rice; top with the reserved chopped onion and cilantro and more pickled jalapenos.
4. Photograph by Justin Walker