Arnold’s Rice Stuffing with Chorizo and Hot Chili Peppers
Makes 6 cups
Ingredients:
1 1/4 pounds El Cerdito Chorizo
4 Anaheim peppers OR one 4-ounce can of diced mild green chili peppers
2 tablespoons olive oil
1 cup onions, finely diced
1 tablespoon garlic, minced
2 cups cooked white rice
1 cup scallions, chopped
1/4 cup minced fresh cilantro
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Directions:
1. Roast, peel, seed and chop peppers and place in a medium bowl.
2. Heat in a large skillet over medium-high heat with olive oil, onions, garlic. Cook, stirring, about 5 minutes.
3. Add chorizo and cook, stirring, until no longer pink, about 10 minutes.
4. Stir in the roasted peppers, white rice, scallions, cilantro, salt and pepper.
5. Turn into a large, shallow buttered baking dish, cover, and bake in a 350° oven until the flavors are blended and stuffing is hot, 20 to 30 minutes.