1. Heat oil over medium-high heat in 8-quart Dutch oven. Add thighs and drumsticks and brown, turning once (about 5 minutes per side).
2. Add water, tomatoes with chilies, corn, lime juice, onion, oregano, salt and pepper to pot. Bring to boil and immediately reduce the heat to low and simmer partially covered for 20 minutes. Turn the turkey pieces once. Add more water if too much liquid has evaporated.
3. Add cilantro and rice. Place cover on pot and simmer 15-20 minutes, until rice is tender and liquid is somewhat, but not fully, absorbed.
4. Serve immediately.

Mexicali Masterpiece

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Mexicali Masterpiece
By Elaine | February 13, 2008, 6:43 pm | Jersey City, NJ

I first found this recipe when I was looking for a chicken with rice dish for my Latin American workman. Since then it has become a favorite dish for friends and family. It's easy to put together and makes a great dinner and leftovers can be re=heated and still be tasty. I have also substituted black beans for the corn for a different flavor.