2 poblano peppers or 4
anaheim chilies, roasted, peeled, seeded, and chopped
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.
Page 2 of 2
Rice Stuffing With Chorizo and Hot Chile Peppers (cont.)