Pueblo Chile and Chorizo Rice Skillet
Pueblo chiles are having their moment right now across the Front Range, and if you haven't grabbed a few from your local produce section or farmers market, this is the week to do it. These medium-heat peppers, milder than a jalapeño, with actual depth, are perfect for a quick weeknight dinner that tastes like you planned it all day. This one-pan rice dish gets its character from roasted Pueblo chiles, good chorizo, and whatever vegetables you have on hand. It's ready in 30 minutes, which matters on a Tuesday.
Ingredients
- 2 Pueblo chiles (or poblano chiles as substitute)
- 200 g fresh chorizo, casings removed
- 1 medium onion, diced
- 2 garlic cloves, minced
- 200 g long-grain white rice
- 400 ml chicken or vegetable broth
- 200 ml diced tomatoes (canned is fine)
- 1 red bell pepper, diced
- 50 g frozen corn
- 1 teaspoon cumin
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 tablespoons olive oil
- 60 g sharp cheddar cheese, grated
- Fresh cilantro for finishing (optional)
Instructions
- Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat for one minute.
- Place the whole Pueblo chiles directly on the flame or hot skillet surface, turning with tongs every 30 seconds until the skin blisters and blackens all over (about 3 minutes total).
- Transfer the charred chiles to a bowl, cover with plastic wrap, and let sit for 5 minutes to steam.
- Once cooled enough to handle, rub off the blackened skin under cool running water, then remove the stem and seeds; slice into strips and set aside.
- Return the skillet to medium heat and add 1 tablespoon olive oil.
- Crumble the chorizo into the skillet and cook, breaking it apart with a wooden spoon, until it browns and releases its fat (about 4 minutes); transfer to a plate.
- Add the remaining tablespoon of olive oil to the skillet.
- Add the diced onion and cook, stirring occasionally, until softened (about 3 minutes).
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the rice to the skillet and stir constantly for 2 minutes so the grains toast slightly.
- Pour in the broth and diced tomatoes, scraping the bottom of the skillet to release any stuck bits.
- Add the cumin, salt, and black pepper; stir well.
- Bring to a simmer, then reduce heat to low, cover with a lid (or foil if you don't have one), and cook for 15 minutes without opening.
- Remove from heat and let sit, covered, for 5 minutes.
- Uncover and stir in the roasted Pueblo chile strips, red bell pepper, corn, and cooked chorizo.
- Top with grated cheddar cheese, cover for 2 minutes until melted, then finish with fresh cilantro if you have it.
- Serve directly from the skillet.