Several years ago, I adapted my grandmother’s recipe for Spanish rice to a cauliflower version. It tastes great, and I often use it as a rice replacement. However, turnips can also be riced, and they have wonderful flavor in a risotto, so I decided to try a green chili rice using turnips. This came out very well although the color may not be the prettiest. This came from the ranchero beans I added to it. Next time, I might try black beans that don’t have any sauce with them.

For this version, I added the beans, chopped up baby corn, and onions. I used a small can of Herdez Green Chili Salsa, but you can use any green chile salsa or green enchilada sauce

These also reheat well, work as a filling for a burrito, and go well with eggs. Give them a try; you might love them.  Next up, I think I’ll try them with tomatoes in the regular Spanish rice.

Green Chili Riced Turnips

2 medium Turnips (about 2 cups)
1 4 oz. can of  Green Chili Sauce or Green Chile Enchilada Sauce
1/2 Onion, chopped
1/2 teaspoon Garlic, minced
1/2 cup of black beans, drained
1/3 cup of Baby Corn, drained & chopped
1 teaspoon Taco Seasoning
1/2 tablespoon Olive Oil

Peel turnips, cut into pieces, and process in food processor until they are the size of rice grains.

In a pan, add 1/3 tablespoon olive oil, chopped onions and 1/2 teaspoon garlic. Sauté until onion and garlic are fragrant. Add the riced turnips and stir together.

Add 1/2 cup hot water with bullion mixed in to the turnips mixture. Reduce heat to simmer and let cook for about 10 minutes. Add the taco seasoning, black beans, and green chiles. Stir in can of green chile sauce.

Cook until thoroughly heated, turnips are tender, and the liquid is reduced to a thick sauce.

Makes six 1/2 cup servings.

If you try this recipe, post your thoughts on this page. I’d like to hear from you.