Rice Stuffing With Chorizo and Chilis

This is a nice change of pace stuffed into chicken breasts or just served on the side.

• Ready In: 55 mins
• Yields: 6 cups

Ingredients

• 1 (4 ounce) can diced green chilies or 2  poblano peppers (roasted)
• 2  tablespoons olive oil
• 1  cup  finely diced onion
• 1  tablespoon  minced garlic
• 1 1⁄4 lbs  chorizo sausages, casings removed
• 2  cups cooked long-grain rice
• 1  large egg, lightly beaten
• 1  cup  chopped scallion
• 1⁄4 cup  minced fresh cilantro
•  salt, to taste
•  pepper, to taste

Directions

1. Put diced peppers in a medium bowl.
2. Heat oil in a large skillet or medium high heat and saute onion and garlic until tender (about 5 min.).
3. Add chorizo and cook and stir, breaking up with back of spoon, until no longer pink (about 10 min.).
4. Stir the chorizo mix into the peppers and add the rice, egg, scallions, cilantro, salt and pepper.
5. Use as a stuffing or turn into a large, shallow buttered baking dish.
6. Cove rand bake at 350 for about 20-30 minutes.