6 Poblano peppers, split on one side and seeded
¾ cup Beulah Land Tan, Beulah Land Medley, or Missimati Bayou Bouquet Fragrant Brown Rice
1 ½ cups beef stock
1 tsp cooking oil
½ pound bulk beef chorizo
1 tbsp garlic, minced
5 stalks scallions, chopped
¾ cup white corn kernels
2 ounces pimento peppers, diced
1 medium red onion, diced
¾ packed cup cilantro, chopped
1 tsp allspice
½ tsp cumin
Juice of one large lime
4 ounces queso fresco, crumbled
4 ounces, Manchego cheese, grated coarsely, divided
Preheat oven to 350 degrees Fahrenheit
In medium saucepan, heat beef stock and oil to boil. Add rice, stir, cover with tight fitting lid, reduce to simmer, and cook for 35 minutes (45 for less firm rice). Remove from heat, stir, and set aside to modestly cool. Lightly oil a baking sheet. On the sheet place peppers lightly coated in oil and lightly salted, and roast for 10 minutes. Remove and set aside to cool. Leave oven on.
In medium skillet, fry garlic and chorizo until cooked. Drain, and return to skillet. Add red onion, corn, allspice, and cumin, blend, and cook until onions almost translucent. To this, add the pimento peppers, scallions, and cilantro and blend well. To this add the rice and lime juice and blend well. To this add the queso fresco and 3 ounces of the shredded Manchego and blend quickly.
Stuff roasted Poblanos with rice chorizo blend to sufficiently stuff each. This will use most or all of the stuffing. Place stuffed peppers on baking sheet.
Place baking sheet with peppers in oven for 15 minutes. Remove, divide the remaining 1 ounce of shredded Manchego among the peppers. Bake for 5 minutes more, remove, and ENJOY!