These stuffed peppers go well with any enchilada casserole you plan to make for a special dinner date. Make it a CALIENTE night to remember!

6 medium to large green peppers

1 teaspoon oil

1 small onion, chopped

1 tablespoon minced garlic

1 teaspoon chili powder

1 sachet Sazon Goya cilantro and achiote seasoning mix

pinch of dried oregano

1 can (14.5 oz) chicken broth, about 1 3/4 cups

1 can (14.5 oz) diced tomatoes with green chilies

1 cup uncooked long grain rice

salt and pepper to taste

Topping: cooked and crumbled Cacique pork (beef) chorizo or longaniza

Wash and then cut off the tops of the green peppers. Remove the seeds and membranes and blanch in boiling, salted water for 5 minutes. Drain.

In a wok or skillet, saute garlic and onions in hot oil until soft. Add spices and seasonings. Then pour in broth, canned tomatoes and rice to pan. Bring to boil, then cover and simmer, stirring occasionally, about 20 minutes or until rice is done and water is evaporated.

Stuff the peppers with the cooked spanish rice. Top with cooked and then crumbled Cacique pork or beef chorizo or longganiza. Arrange in a large baking dish and bake at 350° for about 25 minutes.



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