Hot cooked wild rice is incredibly nutty and fragrant, a perfect counter to smoky paprika, quick roasted poblano peppers, and spicy fresh chorizo. Look for Mexican chorizo (like ground beef or pork) rather than Spanish chorizo (cured sausage in casings). The rice will absorb the drippings from the sausage as the two bake together in the casserole dish. If you can’t find Mexican chorizo, try hot Italian pork or turkey sausage. We treat the rice the same as a bread stuffing—binding it with a mixture of stock, eggs, and butter—for a richer, more cohesive stuffing that will brown beautifully in the pan.
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
Est. added sugars 0g
How to Make It
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.
Preheat broiler to high.
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.
Reduce oven temperature to 350°F.
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.
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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