Rice Stuffing With Chorizo and Chilis Recipe

Name: Rice Stuffing With Chorizo and Chilis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 14 lbs chorizo sausages, casings removed; 2 cups cooked long-grain rice; 1 large egg, lightly beaten; 1 cup chopped scallion; ¼ cup minced fresh cilantro; salt, to taste; pepper, to taste

Servings: persons

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 14 lbs chorizo sausages, casings removed
2 cups cooked long-grain rice
1 large egg, lightly beaten
1 cup chopped scallion
¼ cup minced fresh cilantro
salt, to taste
pepper, to taste

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
).
4
Add chorizo and cook and stir, breaking up with back of spoon, until no longer pink (about 10 min.
5
).
6
Stir the chorizo mix into the peppers and add the rice, egg, scallions, cilantro, salt and pepper.
7
Use as a stuffing or turn into a large, shallow buttered baking dish.
8
Cove rand bake at 350 for about 20-30 minutes.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Rice Stuffing With Chorizo and Chilis falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice Stuffing With Chorizo and Chilis

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