Spicy Turkey and Rice in Dutch Oven

 Ingredients;

3 Tbsp EVVO

1 medium red onion

1 Tbsp tomato paste

3 garlic cloves, minced

1/2 tsp grounded ginger

1 small red or green chile pepper, minced (optional) or substitute with cayenne pepper 2 tsp

1 1/2 tsp salt

1 1/2 tsp garam masala (Substitute: 1 tsp cumin + 1/2 tsp ground allspice)

1/4/ tsp ground cinnamon 

1/4 tsp ground cayenne 

1 Lb ground Turkey

1 cup long-grain rice ( basmati or jasmine)

1 Tbsp Better than Bullion

1 cup frozen pea or corn

 1 cup freshly chopped cilantro or parsley 

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1. Add olive oil to a Dutch Oven. Add onion and cook 5 min. Add tomato paste, garlic, ginger, chile. Cook 1-2 min. Stir in salt, garam masala, cinnamon, cayenne and turkey. Cook, breaking it up with spatula until its deeply browned, 6-10 min.

2. Stir in rice, mix well. Stir in 21/2 cups of water and 1 Tbsp Better than Bullion. Bring to a boil, cover and reduce the heat to a very low. Simmer 23 min until the liquid is absorbed.

3. Stir in peas and parsley. Cover and cook 1-3 min. 

Top with parsley if you wish and sprinkle with garam masala.