Rice Stuffing With Chorizo and Hot Chile Peppers Recipe

Name: Rice Stuffing With Chorizo and Hot Chile Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 cup onion, finely chopped; 1 tablespoon minced onion; 1 14 lbs chorizo sausage, casings removed; 2 cups cooked white rice; 1 large egg, lightly beaten; 2 poblano peppers or 4 anaheim chilies, roasted, peeled, seeded, and chopped; 1 cup chopped scallion; ¼ cup cilantro, minced; salt; black pepper

Servings: persons

2 tablespoons olive oil
1 cup onion, finely chopped
1 tablespoon minced onion
1 14 lbs chorizo sausage, casings removed
2 cups cooked white rice
1 large egg, lightly beaten
2 poblano peppers or 4 anaheim chilies, roasted, peeled, seeded, and chopped
1 cup chopped scallion
¼ cup cilantro, minced
salt
black pepper

1
Heat the olive oil in a large skillet over medium-high heat.
2
Add the onion and garlic and cook, stirring, until tender.
3
This should take about 5 minutes.
4
Add the chorizo and cook until no longer pink, about 10 minutes.
5
Transfer to a large bowl and add the white rice, egg, peppers, scallions, cilantro, salt, and pepper.
6
Mix well.
7
Spoon into the bird before cooking.
8
If you want to bake separately, place in a shallow, buttered baking dish.
9
Cook, covered in a 350F oven for 20-30 minutes.
10
Stuffing is finished when it reaches an internal temperature of 165F.

480

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: 2 tablespoons olive oil, 1 cup onion, finely chopped, 1 tablespoon minced onion, 1 14 lbs chorizo sausage, casings removed, and more.

Yes, Rice Stuffing With Chorizo and Hot Chile Peppers falls under the Meat & Poultry 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 Hot Chile Peppers

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