Sunday, January 11, 2009

Chorizo Stuffed Chicken and Rice

  • 1 link of chorizo
  • 5-6 button mushrooms
  • 2 c spinach (I used roughly 1-2 large handfuls)
  • 2 c cheese
  • 5 chicken breasts (either pounded flat to roll up or with a pocket cut in the for stuffing)
  • salt
  • pepper
  • smoked paprika
  • 1 c brown rice cooked according to directions in water with 2 cubes chicken bullion and 1 tbsp olive oil
  • 1 can Rotel tomatoes, (medium, hot or whatever you prefer)
  • 1 can green chiles
  • 2 tsp cumin
  • 1 tsp garlic powder
  1. Cook chorizo, draining excess grease, remove from pan
  2. Saute mushrooms in same pan, adding spinach at the end with enough time to just wilt it a bit
  3. Mix mushrooms and Spinach with chorizo
  4. Stuff mixture into chicken and seal with toothpicks
  5. Bake at 325 for 50-70 minutes, covered in a glass pan
  6. While chorizo is baking prepare rice adding bullion and olive oil
  7. Once rice is about 90% done, add chiles, cumin, and garlic powder and tomatoes
  8. During last 10 minutes of baking, top chicken with cheese

If you have any leftover chorizo mixture, save it and make a dip layered with cream cheese, with shredded cheese on top. You can either microwave it or bake it until the cheese bubbles, serve with tortilla chips or on small flour tortillas for a snack or a light lunch.

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