Rice Stuffing With Chorizo and Hot Chile Peppers

• 2 tablespoons olive oil
• 1 cup onion, finely chopped
• 1 tablespoon minced onion
• 1 14 lbs chorizo sausage, casings removed
• 2 cups cooked white rice
• 1 large egg, lightly beaten
• 2 poblano peppers or 4 anaheim chilies, roasted, peeled, seeded, and chopped
• 1 cup chopped scallion
• 14 cup cilantro, minced
• salt
• black pepper

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and garlic and cook, stirring, until tender.
3. This should take about 5 minutes.
4. Add the chorizo and cook until no longer pink, about 10 minutes.
5. Transfer to a large bowl and add the white rice, egg, peppers, scallions, cilantro, salt, and pepper.
6. Mix well.
7. Spoon into the bird before cooking.
8. If you want to bake separately, place in a shallow, buttered baking dish.
9. Cook, covered in a 350F oven for 20-30 minutes.
10. Stuffing is finished when it reaches an internal temperature of 165F.

olive oil, onion, onion, chorizo sausage, white rice, egg, peppers, scallion, cilantro, salt, black pepper

Taken from www.food.com/recipe/rice-stuffing-with-chorizo-and-hot-chile-peppers-370375 (may not work)