- Serves 2
Sometimes, the day after a big party at our house is a little rough. I always feel like I need something comforting, yet savory, with a kick. This recipe was born from the "morning after," leftover rice and my never ending supply of frozen Hatch Green Chili. I won't tell you how often I have to make this.
I get my Hatch Green Chili shipped to my home. Canned Hatch Brand Green Chili is available in some markets including Whole Foods Markets and on line. You can process your own Anaheim or Poblano green chilies for this. The key is a diced chili that will hold up to a quick stir fry and not disintegrate. I have found that leftover rice is best for this, because it dries out a bit in the fridge. Finally, if you really like heat, drizzle the final bowl with hot chili oil or home-made garlic chili oil. —Edgewatercook
almond slices (toasted)
1 1/2 cups
chopped Hatch Green Chili
smoked turkey chunks
Tobasco or other chili sauce
butter - divided
large fresh jalepeno pepper
salt and pepper to taste
- Toast the sliced almonds in a dry skillet until just browned. Remove from the heat and set aside.
- Heat the skillet to medium high. When hot, add the oil and then the cup of chopped onions. Stir fry until translucent, about 5 minutes.
- Add 1 T butter, rice, chili, smoked turkey chunks and Tabasco. Reduce heat to medium. Stir to mix all the ingredients and heat through. This should take about 5-7 minutes.
- While the rice mixture is heating, fry 2 eggs in another skillet, using 1 T butter.
- Chop the jalapeno chili into fine, tiny dice.
- To assemble: Divide the rice mixture into two bowls. Sprinkle 1/2 of the toasted almonds over each bowl. Top each bowl with one fried egg. Sprinkle 1/2 of the diced jalapeno pepper over each bowl. Season with salt and pepper. (Optional: drizzle with hot chili or garlic chili oil.)