Chilies with Chorizo, Fish and Rice

Chilies Rellanos
Since the Yellowtail fishing has been so good we have had a lot of it here at the house, and of course we are always looking for new ways to prepare it. We had this recipe before using fresh shrimp and thought it would be just as good with fresh fish. Originally a recipe from Guy Fieri, we changed it a bit since Mary does not do bell peppers well. Ingredients are easy to find and these are really good!

1 tablespoon oil
½ pound Mexican style chorizo (I used a hard, spicy chorizo diced up)
1 jalapeno minced up (I used 1 ½ peppers, minced whole, for less heat use just one and remove the seeds and ribs)
1 red onion diced (or white, the red is for color)
2 tablespoons minced garlic
1 cup short grained rice
1 cup low sodium chicken stock
½ cup wine
½ cup water
6 large fresh poblano chilies
1 pound diced fresh fish (small chunks, less than ½ inch)
¾ cups each shredded Jack and Cheddar cheese

Pre-heat the oven to 400 degrees. Put the chilies on a baking sheet and bake for 15 minutes. After 15 minutes remove the chilies from the oven and let sweat, covered with plastic wrap in a bowl. After they have cooled, peel the skin, cut the tops off and remove the seeds and ribs. Press the stem out of the tops and dice up the rest of the tops.
Add the oil to a large sauce pan and when hot add the diced chorizo. Cook for about three minutes then add the diced poblano tops, jalapenos, onion and garlic. Cook for three more minutes until the onion is translucent then add the rice, stirring until all the grains are covered with oil. Add the liquids and stir over high heat for three minutes, then cover, reduce heat and simmer for about 20 minutes or until the rice is done.
When the rice is done, stir in the fish and mix well. Stuff the chilies with the rice mixture, pressing the stuffing in until the chilies are almost starting to split. Oil the baking sheet and put the stuffed chilies into the 400 degree pre-heated oven and cook for 10 minutes. Remove the pan, mix the cheeses and cover the peppers. Broil for three minutes to melt and brown the cheese.
Serve and enjoy!


2 responses to “Chilies with Chorizo, Fish and Rice

  1. Pingback: Chilies with Chorizo, Fish and Rice | Captgeo’s Cabo San Lucas Blog | Mexico Discovery

  2. Pingback: Chilies with Chorizo, Fish and Rice | Captgeo’s Cabo San Lucas Blog | Mexico Discovery

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