Brazilian Brothy Turkey Rice with Charred Corn, Okra and Minas Cheese

Instructions

1. 1

   1. In a bowl, combine the turkey with 1 tablespoon (15 ml) olive oil, sweet paprika, cumin, oregano, 1 tablespoon (15 ml) lime juice, 1/2 teaspoon salt, and black pepper. Let it rest for 10 minutes while you prepare the other ingredients.

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   2. Heat a wide pot or Dutch oven over medium-high heat. Add 1 tablespoon (15 ml) olive oil and char the corn for 3 to 4 minutes until lightly blistered. Remove and set aside.

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   3. In the same pot, add 1/2 tablespoon (7 ml) olive oil and sauté the okra for 4 minutes, stirring just enough to make it tender and less slimy. Transfer to a plate and set aside.

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   4. Add the butter and the remaining oil to the pot. Stir in the onion and cook for 3 minutes until translucent. Add the garlic and tomato paste and cook 1 minute more, stirring constantly.

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   5. Increase to medium-high heat and add the marinated turkey. Cook for 4 to 5 minutes until it loses its pink color and starts browning on some edges.

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   6. Add the chopped tomato and cook for 2 minutes. Stir in the rice and cook for 1 minute so it is well coated with the flavorful base.

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   7. Pour in the hot chicken broth, add the remaining 3/4 teaspoon salt, and bring to a gentle boil. Reduce to medium-low and cook partially covered for 15 minutes, stirring once or twice so the rice releases starch and becomes brothy.

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   8. Return the charred corn and sautéed okra to the pot. Cook 5 minutes more, until the rice is tender but still loose and spoonable. If it thickens too much, add a little more hot broth or hot water.

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   9. Turn off the heat and add the scallions, cilantro, remaining lime juice, and half of the Minas cheese. Fold gently and adjust salt and pepper to taste.

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    10. Serve immediately in shallow bowls and finish with the remaining Minas cheese on top. If you need to hold it warm before serving, cover it and place it in a 200°F / 95°C oven for no more than 10 minutes so it does not dry out.