Rice Dressing With Chorizo And Chiles

Let's Cook

1. Step 1.

   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

2. Step 2.

   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

3. Step 3.

   Add and cook, stirring, until tender, about 5 minutes: 1 onion, finely chopped; 4 garlic cloves, minced

4. Step 4.

   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

5. Step 5.

   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.