Spicy Chimichurri Ground Duck and Tomato Rice Skillet

Preparación

1. 1

   Rinse the long-grain rice under cold running water until the water is mostly clear, then drain it thoroughly.

2. 2

   Heat the olive oil in a large, deep skillet with a tight-fitting lid over medium-high heat.

3. 3

   Add the diced onions and red bell pepper. Cook for 5–6 minutes, stirring occasionally, until softened.

4. 4

   Add the minced garlic and diced jalapeno peppers. Cook for 1 minute, stirring continuously, until fragrant.

5. 5

   Add the ground duck. Break it into small pieces with a wooden spoon and cook for 7–9 minutes, until browned and its internal temperature reaches 74°C (165°F). Carefully remove excess rendered fat if necessary.

6. 6

   Stir in the diced tomatoes and 70 g of the chimichurri. Cook for 2–3 minutes so the flavors begin to combine.

7. 7

   Add the drained rice and stir for about 1 minute, coating the grains evenly with the duck and vegetable mixture.

8. 8

   Pour in the water and stir well. Bring the mixture to a boil, then reduce the heat to low and cover the skillet tightly.