Rice Stuffing With Chorizo and Chilis |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is a nice change of pace stuffed into chicken breasts or just served on the side. Ingredients:
1 (4 ounce) can diced green chilies or 2 poblano peppers (roasted) |
2 tablespoons olive oil |
1 cup finely diced onion |
1 tablespoon minced garlic |
1 1/4 lbs chorizo sausages, casings removed |
2 cups cooked long-grain rice |
1 large egg, lightly beaten |
1 cup chopped scallion |
1/4 cup minced fresh cilantro |
salt, to taste |
pepper, to taste |
Directions:
1. Put diced peppers in a medium bowl.
2. Heat oil in a large skillet or medium high heat and saute onion and garlic until tender (about 5 min.).
3. Add chorizo and cook and stir, breaking up with back of spoon, until no longer pink (about 10 min.).
4. Stir the chorizo mix into the peppers and add the rice, egg, scallions, cilantro, salt and pepper.
5. Use as a stuffing or turn into a large, shallow buttered baking dish.
6. Cove rand bake at 350 for about 20-30 minutes.
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