Rice Stuffing With Chorizo And Hot Chile Peppers

Total Time: 35 mins Cook Time: 35 mins

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 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

Recipe

• 1 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.
• 2 add the chorizo and cook until no longer pink, about 10 minutes.
• 3 transfer to a large bowl and add the rice, egg, peppers, scallions, cilantro, salt, and pepper. mix well.
• 4 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.