Recipe of the Week: Spicy Green Chili Rice with Turkey

This one-pot recipe comes from Mahatma Rice and comes together easily as a weeknight dinner. Plus, if you purchase Mahatma Rice at a participating grocery store and upload your receipt through Swagbucks you’ll earn 50 SB!



  • 2 cups Mahatma® White Rice
  • 1/4 cup olive oil
  • 2 lb ground turkey
  • 1 1/2 tsp salt, divided
  • 1 1/2 tsp pepper, divided
  • 1 onion, diced
  • 1 poblano pepper, seeded and diced
  • 2 stalks celery, diced
  • 2 serrano peppers, seeded and diced
  • 3 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 3 cups reduced sodium chicken broth
  • 1 can (28 oz) tomatillos, puréed
  • 1 cup water
  • 1 can (15.5 oz) pinto beans, drained and rinsed
  • 1 can (4 oz) green chilies, drained
  • 1 tsp brown sugar
  • 2 cups Monterey Jack cheese, shredded
  • 2 green onions, thinly sliced
  • 2 tbsp fresh cilantro, finely chopped
  • Lime wedges, for serving

Step 1

Heat oil in a large Dutch oven or ovenproof saucepan set over medium-high heat; cook turkey, and 1 tsp each salt and pepper for 10 to 12 minutes or until browned. Transfer to a bowl.

Step 2

In the same pan, cook onion, poblano pepper, celery, serrano peppers, garlic, cumin, oregano, cayenne, and remaining salt and pepper for 5 to 8 minutes or until tender.

Step 3

Stir in broth, tomatillos, water, pinto beans, green chilies and brown sugar; bring to boil. Reduce heat to medium-low; cook for 10 minutes. Stir in rice and reserved turkey. Cover and reduce heat to low; cook for 15 to 20 minutes or until rice is tender and most of the liquid is absorbed.

Step 4

Meanwhile preheat broiler. Sprinkle cheese over chili; broil for 2 to 3 minutes or until cheese is melted and bubbling.

Step 5

Sprinkle with green onions and cilantro. Serve with lime wedges.