Preparation Time: 45 minutes
1 cup rice, long grain or medium
2 cups water
1 teaspoon salt
6 large Pablano chiles
1 tablespoon vegetable oil
1/4 pound chorizo sausage (half of a large link)
1 large chicken breast, boned, skinned and cut into small cubes
1 1/2 cups fresh salsa (bottled can be substituted)
1 1/2 cups Mexican melting cheese, grated (muenster cheese is a good substitute)
1/4 cup cilantro, finely chopped
salt and pepper
Click here for Prep’s Fresh Salsa recipe that accompanies this dish.
1. Place rice, water and salt in pot and bring to a boil. Reduce the heat to a simmer and place cover on pan. Cook for 20 minutes without removing top. Remove from heat and set aside.
2. Take chiles and place directly on very hot burner or grill and char all sides until most of area is black. Place chiles in bowl and cover with plastic wrap. Let steam for at least 5 minutes in their own heat. Remove chiles and peel off outer skin. Cut a long slit length-wise down side of chile. Open gently and remove the majority of the seeds. Coat foiled baking sheet with oil and place peppers on sheet to prepare for stuffing.
3. In a frying pan, sauté chorizo on medium heat until fat is rendered out. Add diced chicken to pan and sauté until chicken is done. This should be 8-10 minutes depending on size of chunks. Season lightly with salt and pepper.
4. When chicken is done, stir rice and 1/2 cup of salsa into chorizo and chicken mixture.
5. Take chicken and rice mixture and stuff each chili thoroughly so good amount of rice is exposed. Leave rice opening facing up on baking sheet.
6. Place 1/4 cup of grated cheese on each chili pepper.
7. Put baking sheet with stuffed peppers in 350 degree oven for 25-30 minutes until cheese is nicely melted and lightly golden brown.
8. Top with dollop of salsa and garnish with cilantro. Spoon remaining salsa around base of chili.