Rice Stuffing With Chorizo and Hot Chile Peppers
- Ready In:
- 35mins
- Ingredients:
- 11
- Yields:
-
6 cups
ingredients
- 2 tablespoons olive oil
- 1 cup onion, finely chopped
- 1 tablespoon minced onion
- 1 1⁄4 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
- 1⁄4 cup cilantro, minced
- salt
- black pepper
directions
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring, until tender. This should take about 5 minutes.
- Add the chorizo and cook until no longer pink, about 10 minutes.
- Transfer to a large bowl and add the white rice, egg, peppers, scallions, cilantro, salt, and pepper. Mix well.
- Spoon into the bird before cooking. If you want to bake separately, place in a shallow, buttered baking dish. Cook, covered in a 350°F oven for 20-30 minutes. Stuffing is finished when it reaches an internal temperature of 165°F.
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RECIPE SUBMITTED BY
I joined Recipezaar to learn new recipes that are home cooked. I grew up having ready-meals like Encor and Stouffers and needed recipes that don't simply require opening a box and plopping in the oven! I enjoy cooking when I have the time to try new dishes. I make every recipe as written if I'm reviewing it to give a true review. If I make alterations that aren't in the directions, I don't feel it's a true reflection of the recipe; it's another recipe to me.
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