From DN Recipes by David Nagy · Food & Beverage

Chorizo and Roasted Poblano Wild Rice Stuffing

Published

Chorizo and Roasted Poblano Wild Rice Stuffing

ACTIVE TIME1 hr
TOTAL TIME2 hrs
YIELD

Serves 12 (serving size: about 1/2 cup)

Ingredients

  • 5 cups unsalted chicken stock (such as Swanson)
  • 1 cup uncooked wild rice
  • 3 poblano peppers, halved and seeded
  • 2 tablespoons canola oil
  • 1 1/2 cups chopped yellow onion
  • 1/2 cup chopped celery
  • 2 tablespoons minced garlic
  • 1 tablespoon ground paprika
  • 2 teaspoons ground cumin
  • 6 ounces Mexican chorizo
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons white vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon unsalted butter, melted
  • 2 large eggs
  • Cooking spray

How to Make It

  1. Bring stock to a boil in a large saucepan. Reduce heat to medium-low; add rice, cover, and simmer 55 minutes. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid. Place rice in a large bowl.
  2. Preheat broiler to high.
  3. Place poblano halves, cut side down, on a foil-lined baking sheet; flatten. Broil 8 minutes or until blackened. Wrap in foil; let stand 20 minutes. Remove and discard skins. Dice peppers.
  4. Reduce oven temperature to 350°F.
  5. Heat oil in a large skillet over medium-high. Add onion, celery, garlic, paprika, cumin, and chorizo; sauté 12 minutes. Add chorizo mixture, poblano peppers, cilantro, vinegar, salt, and black pepper to rice; toss.
  6. Combine reserved 1/2 cup cooking liquid, butter, and eggs in a bowl. Add egg mixture to rice mixture; toss. Spoon rice mixture into an 11- x 7-inch glass or ceramic baking dish coated with cooking spray. Bake at 350°F for 25 minutes.