Chorizo and Roasted Poblano Wild Rice

Name: Chorizo and Roasted Poblano Wild Rice
Cuisine: American
Ingredients: 1 cup uncooked wild rice; 1/2 cup Chicken bone broth; 3 poblano peppers halved and seeded; 1 diced onion; 1 stalk diced celery; 2 tbsp minced garlic; 1 tbsp ground paprika; 2 tsp ground cumin; 6 oz Mexican chorizo; 1/2 c fresh cilantro, chopped; 2 tbsp white vinegar; 1 tbsp butter, melted; 2 large eggs

Rebecca Dunsworth @cook_2731994

I’m always searching for creative sides - this one is almost a meal in itself! Not keto…

Rebecca Dunsworth @cook_2731994

I’m always searching for creative sides - this one is almost a meal in itself! Not keto…

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Ingredients

1 cupuncooked wild rice
1/2 cupChicken bone broth
3poblano peppers halved and seeded
1diced onion
1 stalkdiced celery
2 tbspminced garlic
1 tbspground paprika
2 tspground cumin
6 ozMexican chorizo
1/2 cfresh cilantro, chopped
2 tbspwhite vinegar
1 tbspbutter, melted
2large eggs

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Steps

1

Cook rice in bone broth per directions. Place rice in large mixing bowl.
2

Preheat broiler to high. Place poblano halves, cut side down, on a foil lined baking sheet. Broil eight minutes or until blackened. Dice peppers when cooled enough to handle. Reduce oven temperature to 350°F.
3

Heat 2 tablespoons olive oil and a large skillet over medium heat. Add onion, celery, garlic, paprika, cumin, and chorizo. Sauté 10 to 12 minutes. Add chorizo mixture, poblano, peppers, cilantro, and vinegar to rice and toss.
4

Combine 1/2 cup bone broth, butter, and eggs in a bowl. Add eggs mixture to the rice mixture and toss. Spoon the rice mixture into a 11 x 7 glass baking dish coated with cooking spray. Bake at 350° for 25 minutes.
5

Serve and enjoy!