Chile and Corn Stuffing

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Chile and Corn Stuffing

Chile and Corn Stuffing
1 cup medium grain white rice
1 (14- oz.) can Swanson Chicken Broth
1/4 lb. beef chorizo
2 tbsp. butter
1 medium onion peeled and chopped
1 cup frozen C&W Corn thawed
1 cup chopped tomato
1 (4- oz.) can diced green chiles
1 tsp. thyme
Chopped fresh cilantro
Great with poultry or pork. Also try it as a
side to enchiladas or use as a burrito

Prep time: 25 minutes
Cook time: 1 hour

Cook rice according to package directions with
broth in place of water. While rice is cooking,
crumble chorizo into a large skillet. Cook completely,
about 5 to 7 minutes, stirring frequently. Spoon
onto paper towels to drain, leaving 1 tbsp. fat in the
skillet. Add butter and onion; cook for 10 minutes or
until onion is very soft. Stir in cooked rice, chorizo,
corn, tomato, chiles and thyme; cook for 2 to 3
minutes more to heat through. Sprinkle with
chopped fresh cilantro.

Makes 6 to 8 servings.

Make-ahead tip: Prepare dish, then cover with
plastic wrap and refrigerate. Just before serving,
reheat in the microwave.
Nutritional Information:
170 calories, 4 g protein, 4 g total fat (2 g sat.), 30 g carbohydrate, 2 g fiber, 10 mg cholesterol, 170 mg sodium, 3 points


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