Brazilian Brothy Rice with Turkey, Toasted Corn, Minas Cheese and Parsley

Instructions

1. 1

   1. Season the diced turkey with 1/2 teaspoon of the salt, black pepper, sweet paprika, and cumin. Mix well so all the turkey is coated.

2. 2

   2. Heat a wide pot or deep sauté pan over medium-high heat. Add 1 tablespoon of olive oil and brown the turkey for 4 to 5 minutes, stirring, until lightly colored on the outside. Transfer the turkey to a plate.

3. 3

   3. In the same pot, add the remaining 1 tablespoon olive oil and the corn. Cook for 3 to 4 minutes until lightly toasted in spots. Remove 1/2 cup of the corn for garnish at the end.

4. 4

   4. Reduce to medium heat and add the butter, onion, and red bell pepper. Cook for 4 minutes until softened. Add the garlic and cook 30 seconds more.

5. 5

   5. Add the chopped tomato, tomato paste, and dried oregano. Cook for 2 to 3 minutes, stirring, until the tomato starts to break down.

6. 6

   6. Add the rinsed rice and stir for 1 minute so it gets well coated in the vegetable and spice base.

7. 7

   7. Pour in the hot broth, return the browned turkey, and add the lime zest. Once it reaches a gentle boil, reduce to medium-low and cook for 18 to 20 minutes, stirring occasionally, until the rice is tender and the mixture is brothy. If it thickens too much, add a little more hot broth or hot water.

8. 8

   8. Turn off the heat and add the lime juice, parsley, scallions, and most of the Minas cheese. Stir gently so the cheese softens without fully melting away. Adjust with the remaining salt to taste.

9. 9

   9. Serve immediately in shallow bowls and finish with the reserved corn and the rest of the Minas cheese on top.

10. 10

    10. For a more golden finish, place oven-safe bowls or one large baking dish under the broiler for 2 to 3 minutes at 450°F / 230°C, just until some cheese edges lightly brown, then serve right away.