Active Time
1 Hour
Total Time
2 Hours
Yield
Serves 12 (serving size: about 1/2 cup)
Photo: Jennifer Causey

How to Make It

Step 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.

Step 2

Preheat broiler to high.

Step 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.

Step 4

Reduce oven temperature to 350°F.

Step 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.

Step 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.

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