Instructions: Put rice in 2-quart saucepan with 2 cups hot tap water and 1 teaspoon salt.

Cover and bring to boil over high heat, then reduce heat to low and cook 10 minutes. Turn heat off and keep covered until ready to serve. (Or put rice, water and salt in 2-quart microwave-safe container. Cover and microwave on high 10 minutes. Keep covered until ready to serve.)

Meanwhile, put oil in a 12 inch saute pan or Dutch oven over medium heat.

Peel garlic. Drop garlic down chute of food processor with motor running to finely chop. Stop motor, then peel and quarter onion. Trim celery and cut into 4 pieces. Add both to food processor. Pulse just until chopped. (Or chop by hand.)

Add garlic, onion and celery to pan, increase heat to high, and stir.

Coarsely chop bacon. Add bacon and ground turkey to pan. Cook, breaking up large clumps of meat with wooden spoon. Add cumin and chile powder, stir well and cook 2 minutes.

Meanwhile, open cans of beans into colander and rinse briefly. Open cans of stewed tomatoes into food processor. Pulse tomatoes until you have a slightly chunky puree. Add beans, tomatoes and chicken stock to pan. Stir, cover and bring to boil. Quarter kielbasa lengthwise. Then cut crosswise into pieces 3/8- to 1/2 inch wide. Add to pan with salt, black pepper and cayenne to taste. Stir well and cook, uncovered, 4 minutes.

Meanwhile, chop cilantro leaves. Put rice in center of soup plate and spoon chili over rice. Top with sour cream or yogurt and sprinkle with cilantro

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