Chorizo, Pepper and Rice Stuffing

This fragrant and flavourful stuffing variation is sure to become a holiday favourite. Served
as a side or as stuffing in your favourite meat, this recipe combines savoury Chorizo,
sweet red pepper and nutty whole grain brown rice and is finished with smoked paprika,
giving this dish a seasonal splash of colour.

4 fresh gluten-free fresh Chorizo sausages, casings removed
2 tbsp (30 mL) olive oil
1 onion, chopped
1 celery stalk, chopped
1 red bell pepper, chopped
2 cloves, garlic, minced
2 tsp (10 mL) each, chopped fresh rosemary and thyme
1 tsp (5 mL) smoked paprika
1/2 tsp (2 mL) each salt and fresh cracked pepper
2 tbsp (30 mL) tomato paste
1 1/2 cups (375 mL) U.S. brown rice
1/2 cup (125 mL) white wine
3 cups (750 mL) gluten-free chicken broth
1/4 cup (50 mL) toasted sliced almonds
1/4 cup (50 mL) fresh chopped parsley
1 tbsp (15 mL) lemon zest

In skillet, brown sausage meat over medium-high heat, breaking meat into small pieces
with the back of a wooden spoon. Set aside.

Add oil to same skillet and cook onion and celery until onion is translucent and beginning
to brown, about 6 minutes. Add red pepper, garlic, thyme, rosemary, paprika, salt and
pepper and stir for one minute. Stir in tomato paste and brown rice, cook until rice coated
with tomato and oil mixture, about one minute. Stir in wine, scraping any brown bits from
the bottom of the pan. Add chicken broth and sausage and bring to a boil. Reduce heat to
low, cover and simmer until all liquid has been absorbed, about 30 minutes. Remove from
heat but keep covered for another 15 minutes. Fluff with fork and gently stir in almonds,
fresh chopped parsley and lemon zest.

Serve this as a side dish or let cool completely and use it to stuff pork, chicken, lamb or

Makes 8 servings.

PER SERVING: about 250 cal, 6 g pro, 9 g total fat (2 g sat fat), 33 g carb, 3 g fibre, 10
mg chol, 320 mg sodium. %RDI: iron 8%, calcium 4%, vit A 20%, vit C 60%

Tip: This dish can also be spread into a casserole and sprinkled with some crumbled goat
cheese feta and baked until crisp on the top.

Recipe courtesy of the USA Rice Federation. For more recipe ideas, visit