RICE DRESSING WITH CHORIZO AND CHILES
About 4 cups
This is wonderful as a stuffing for chicken or bell peppers, but it also makes a great side dish if the egg is omitted. One 4-ounce can diced mild green chiles, drained, can be substituted for the poblano or Anaheim peppers. If using as a stuffing for meat, omit the optional egg.
If baking separately as a dressing, preheat the oven to 350°F and grease a shallow 8-inch square baking dish.
Cook in a large skillet over medium heat, breaking up the meat with spoon, until cooked through and browned, 8 to 10 minutes:
- 1 pound bulk fresh chorizo
With a slotted spoon transfer the chorizo to a plate lined with paper towels. If the meat did not leave behind much fat, add to the skillet:
- A little vegetable oil
Add and cook, stirring, until tender, about 5 minutes:
- 1 onion, finely chopped
- 4 garlic cloves, minced
Transfer to a large bowl and add the chorizo along with:
- 3 cups cooked white rice
- (1 large egg, lightly beaten)
- 2 poblano peppers or 4 Anaheim peppers, roasted, peeled, seeded, and chopped
- 4 green onions, chopped
- ½ cup chopped cilantro leaves and stems
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
If using as a stuffing, spoon into the meat or vegetables before cooking. For a dressing, transfer to the prepared baking dish, cover, and bake until browned as desired, 20 to 30 minutes. If using to stuff poultry or the optional egg was added, cook until it reaches an internal temperature of 165°F.