Blue Corn and Rice Stuffing with Chile, Choriza & Pine Nuts

This is a great alternative to stuffing on Thanksgiving. I serve it with “grandma’s red chile”.

ingredients

2 ou. bacon fat or butter
1 c. white rice, uncooked
3 chorizo sausages, large links
1 large onion, diced
4 cloves garlic, minced
2 T. pure red chile powder
2 c. chicken stock
4 tomatoes, chopped
4 green Anaheim chilies, roasted, peeled, seeded and chopped
2 t. sage, rubbed dried
1 t. cumin
2 t. salt
1/2 t. black pepper, ground
1 recipe, blue corn bread, crumbled
2 ou. pine nuts, toasted

directions

Saute the rice in the bacon fat or grease to glaze it. Add the chorizo sausage and cook 2 to 3 min. Add the onion, garlic and chili powder and cook for one minute until onions are transparent. Add stock, tomatoes, chilies, sage cumin, salt and pepper. When the rice is quite tender and some liquid still remains, saute the pine nuts in the butter or toast and add to the rice along with the crumbled blue corn bread. Lightly blend the rice and corn bread. Do not over mix. Cook at 350 degrees for 20-25 minutes.

Source: Becky surmeier