Southwest Turkey Rice Timbales

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DELICIOUS

Description

Recipe kindly provided by USA Rice Federation

Ingredients

canned corn, drained: 3 Cups
small dice roasted red bell pepper: 1-1/4 Cups
small dice sautéed yellow onion: 1/2 Cup
freshly squeezed lime juice: 1-1/2 Tablespoons
minced fresh garlic: 1-1/2 Teaspoons
ground cumin: 3/4 Teaspoon
ground red pepper: 1/4 Teaspoon
salt: As needed
large eggs: 5 Each
cooked long grain or parboiled rice: 1 Quart
GROUND TURKEY: 1 Pound
chunky salsa, medium heat: 1/2 Cup
TURKEY STOCK or low-sodium chicken stock: 1/4 Cup
minced yellow onion: 1/4 Cup
minced fresh garlic: 1-1/2 Teaspoons
ground cumin: 3/4 Teaspoon
salt: 1/2 Teaspoon
TURKEY STOCK or low-sodium chicken stock: 1/2 Cup
heavy cream: 1 Cup
salt and freshly ground black pepper: As needed
* Click to ingredient to choose one

Directions

1
TURKEY RICE TIMBALES
2
In large bowl, combine corn, peppers, onion, lime juice, garlic, cumin, red pepper and salt; toss to mix. Reserve.
3
In another large bowl, beat eggs and add rice and turkey. Mix well. Add half the corn mixture and mix well.
4
Stir salsa, stock, onion, garlic, cumin and salt into the rice-corn mixture; mix well. Using a No. 12 scoop (3 ounces), portion 18 3-ounce scoops of mixture into well-greased cylinder cups or muffin pans.
5
Bake in 350 degree F conventional oven, or 300 degree F convection oven, for 20 minutes or until center is set, outsides are slightly browned and the internal temperature is 165 degrees F.
6
Remove from heat and let stand 5 minutes before removing from cups. Keep warm.
7
CREAM SAUCE
8
In saucepan, bring 1/2 cup stock with remaining corn mixture to a boil over medium-high heat; reduce heat and simmer 2 minutes. Stir in cream and reduce mixture until sauce thickens and coats the back of a spoon.
9
Adjust seasonings, remove from heat and keep warm.
10
SERVICE
11
Serve 3 timbales per portion accompanied by 1/4 cup cream sauce.