Creamy Ají Amarillo Rice with Seared Turkey, Corn and Mint

Instructions

1. 1

   1. Season the turkey strips with 1 tablespoon lime juice, cumin, oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well and let rest for 10 minutes while you prepare the remaining ingredients.

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   2. Heat a large skillet or wide pot over medium-high heat. Add 1 tablespoon vegetable oil and sear the turkey for 5 to 7 minutes, stirring, until cooked through and lightly caramelized. If you want to keep it warm, transfer it to a dish and hold it in a 200 °F / 95 °C oven.

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   3. In the same pot, add the remaining 1 tablespoon vegetable oil and the butter. Add three quarters of the red onion and sauté for 3 minutes until translucent. Add the garlic and ají amarillo paste and cook for 1 minute, stirring, so the paste loses its raw taste.

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   4. Add the washed, drained rice. Stir for 1 to 2 minutes to coat it well with the sofrito. Pour in the hot stock, stir, and bring to a gentle boil.

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   5. Reduce to medium-low heat, cover partially, and cook the rice for 15 minutes, stirring once or twice so it does not stick. If you prefer to finish it in the oven, use an oven-safe pot and bake it covered at 350 °F / 175 °C for the same 15 minutes.

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   6. While the rice cooks, sauté the corn in a small skillet over medium heat with 1 tablespoon of cooking liquid from the pot or a few drops of oil from the surface for 3 to 4 minutes, until glossy and lightly golden.

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   7. When the rice is nearly tender and still a little loose, stir in the evaporated milk, fresh cheese, half of the chopped mint, and the sautéed corn. Mix gently and cook 4 to 5 minutes more, stirring, until the texture becomes creamy. Adjust with the remaining salt and pepper if needed.

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   8. Return the seared turkey to the pot along with any juices it released and add the remaining lime juice. Stir carefully and cook for 2 minutes to blend the flavors.

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   9. Toss the reserved red onion with the remaining mint and scatter it over the dish when serving for freshness and contrast. Serve hot.

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    10. If you need to reheat before serving, do so over low heat or in a covered oven at 300 °F / 150 °C for 10 minutes, adding a splash of stock if it has thickened too much.