Ingredients Jump to Instructions ↓

  1. 1 tbsp oil

  2. 225g Mexican-style chorizo

  3. 1/2; red pepper, diced

  4. 1/2; green pepper, diced

  5. 1 jalapeno, minced

  6. 1 red onion, diced

  7. 15g garlic, minced

  8. 200g short-grain rice

  9. 240ml low-sodium chicken stock

  10. 120ml white wine

  11. 120ml water

  12. 4 large, fresh poblano chiles

  13. 450g prawns, shelled, cut into 1cm pieces

  14. 90g Cheddar, shredded

  15. 90g Jack cheese, shredded

Instructions Jump to Ingredients ↑

  1. Poblano Stuffed with Chorizo, Prawns and Rice 1) In a medium saucepan, heat oil and chorizo, cook for 3 mins. Add capsicums, jalapeno, onions and garlic. Cook until translucent, then add rice and cook until all the grains of the rice are coated with oil. Add all liquids and stir over high heat for 3 mins, cover and reduce heat to low. Check rice for doneness after 20 mins.

  2. Preheat oven to 200C/Gas 6.

  3. Place poblano chillis on baking sheet and bake for 15 mins. Remove from oven and let cool. Once cool, cut top 1/4 of chilli off and remove ribs and seeds.

  4. When rice is finished cooking, fluff with fork and stir in prawns. Stuff chillis with 1/6 of the rice mixture. Place all the chillis on baking sheet and place into oven for 10 mins. Remove from oven, mix cheeses together and cover chillis with cheese. Grill for 3 mins to melt and brown the cheese.


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