2 acorn squash, halved and seeded
2 Poblano peppers, seeded and split lengthwise
¾ cup Beulah Land Tan or Beulah Land Medley Brown Long Grain Rice
1 ½ cup chicken stock
¼ cup olive oil, divided
½ pound uncooked chorizo
½ tsp smoked paprika
4 ounce jarred Pimento peppers
1 small yellow onion, diced
1 bunch green onions, chopped
½ pound Spanish Manchego cheese, coarsely grated
Preheat oven to 400 degrees Fahrenheit.
In medium saucepan, heat oil and add rice. Swirl to coat all kernels while warming them, then add chicken stock. Bring to boil, cover with tight fitting lid, reduce to simmer, and cook for 40 minutes. When finished, stir with fork and set aside to modestly cool.
Coat insides of split and seeded acorn squash with 2 tbsp olive oil, and place with meat down (shell up) onto large oiled baking sheet. Use remaining olive oil to coat both
sides of split Poblano peppers, then place alongside squash. Place in hot oven and cook for 25 minutes. Poblanos should be beginning to lightly brown on bottom. Remove to modestly cool. Turn oven to 350 degrees Fahrenheit.
In skillet, fry chorizo and add paprika during process. Remove and drain while placing in large mixing bowl, saving one tsp oil in skillet. Add yellow and green onions, and sauté until yellow onions translucent. Add onions to mixing bowl, as well as jar of Pimento peppers Finely chop roasted Poblano peppers and add to mixing bowl. Add cooked rice to mixing bowl, blending well. Then add ¾ of Manchego cheese, blending quickly and thoroughly.
Turn acorn squash seed hollow up on baking sheet, and divide rice,chorizo, cheese blend into the 4 cavities. Place in oven and bake for 15 minutes. At that time, remove and divide the balance of grated Manchego between the four squash. Place back in oven for 5 minutes, or until cheese begins to melt. Enjoy.