No Evil Foods

Ingredients

• 20 oz El Zapatista chorizo, crumbled (2 packages)
• 1 medium yellow onion, small dice
• 4 cloves organic garlic, minced
• 14 oz canned fire roasted tomatoes
• 1 teaspoon cumin
• 2 teaspoons chili powder
• 2 teaspoons Mexican oregano
• 1 cup frozen corn
• 2 cups rice
• ½ to 1 cup water or vegetable stock
• 6 large bell peppers
• 2 green onions, sliced thin

The How-To

1. Cut peppers vertically and remove seeds.  Set aside on a sheet tray.
2. Cook chorizo according to package instructions and set aside.
3. In a large pot, saute onion and garlic in oil until soft.  Add cumin, chili powder, Mexican oregano, and salt and pepper to taste.  Cook until spices are fragrant.
4. Add fire roasted tomatoes, frozen corn, and rice.  Stir to incorporate.
5. Add water or vegetable stock, liquid should cover rice mixture by about ½ inch.  Cover, reduce heat to medium low, cook 15 to 20 minutes or until liquid has absorbed and rice is cooked.  Cooked yield: about 2 quarts.
6. Pre-heat oven to 375 degrees.
7. Once rice is cooked, remove from heat and stir in crispy chorizo.  Adjust spices and salt and pepper.
8. Fill bell pepper halves with rice and chorizo mixture.  Bake about 10 minutes to roast peppers.
9. Remove from oven, top with green onions.