Turkey Chiles Rellenos

Once liquid is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Meanwhile, halve, peel, and dice onion. Finely chop jalapeño, removing ribs and seeds for less heat.

Heat a drizzle of oil in a large pan over medium heat. Add onion and jalapeño (to taste). Cook, tossing, until soft, 4-5 minutes. Add 2 tsp Southwest spice blend (we sent more) and turkey, breaking up meat into pieces. Cook until no longer pink, 4-5 minutes. Season with salt and pepper. Remove from heat.

In a small pot, stir together half the crushed tomatoes (we sent more than needed), remaining stock concentrate, ⅓ cup water, remaining Southwest spice blend, and as much chipotle powder as you like (start with a pinch and go up from there). Season with salt and pepper. Bring to a gentle simmer over medium-low heat.

Once rice is done cooking, add to pan with filling. Toss to combine. Season with salt, pepper, and any remaining chipotle powder, if desired. (TIP: If your pan is not ovenproof, transfer mixture to a small baking dish at this point.) Stuff poblanos with as much filling as will fit. Return to same pan, nestling in remaining unused filling.