Arroz Rojo Quinoa-Stuffed Poblanos with Chorizo

60 min

We get excited anytime Rick Martinez comes up with a new way to use one of our products, so when he created this Quinoa-Stuffed Poblanos Recipe with our Traditional Mexican Rice Seasoning, we were thrilled and couldn’t wait to try it.

Quinoa cooks quickly and easily in chicken broth with a Siete Traditional Mexican Rice Seasoning packet, then gets folded with Mexican chorizo, onion, garlic, cilantro, and queso Chihuahua. The filling goes into halved poblano chiles, gets topped with more cheese, and bakes until the poblanos are tender and the cheese is melted, bubbling, and golden. ¡Buen Provecho!

Ingredients

1 cup quinoa (6 oz/170 g), rinsed
1 packet Siete Traditional Mexican Rice Seasoning
1¾ cups chicken broth (14 fl oz/415 ml)
1 tablespoon vegetable oil
8 ounces Mexican chorizo (8 oz/227 g), casings removed if needed
¼ medium white onion (2 oz/55 g), finely chopped
3 garlic cloves, finely chopped or grated
Kosher salt, as needed
2 cups shredded queso Chihuahua (8 oz/225 g), divided
¼ cup chopped cilantro
4 large poblano chiles, halved lengthwise, seeds and ribs removed
Lime wedges, for serving

Products Used

Traditional Mexican Rice Seasoning

Directions

Step 1

Heat the oven to 400°F.
Step 2

Rinse the quinoa in a fine-mesh strainer under cold running water for 30 to 60 seconds. Drain well.
Step 3

In a medium saucepan, combine the quinoa, Siete Traditional Mexican Rice Seasoning, and chicken broth. Bring to a boil over medium-high heat, stirring to dissolve the seasoning. Cover, reduce the heat to low, and cook until the broth is absorbed and the quinoa is tender, about 15 minutes. Remove from the heat and let stand, covered, for 5 to 10 minutes. Fluff with a fork.
Step 4

While the quinoa cooks, heat the vegetable oil in a large skillet over medium heat. Add the chorizo and cook, breaking it up with a spoon, until browned and rendered, 5 to 7 minutes.
Step 5

Add the onion and garlic and cook, stirring, until the onion softens and the garlic is fragrant, 2 to 3 minutes.
Step 6

Add the cooked seasoned quinoa to the skillet and stir until evenly combined with the chorizo mixture. Remove from the heat. Fold in 1 cup of the queso Chihuahua and the cilantro. Taste the filling and season with kosher salt only if needed.
Step 7

Arrange the poblano halves cut side up on a parchment-lined sheet pan or in a baking dish. Spoon the quinoa-chorizo filling into each poblano half, mounding it slightly. Sprinkle the remaining 1 cup queso Chihuahua evenly over the tops.
Step 8

Bake, uncovered, until the poblanos are tender, the filling is hot, and the cheese is melted, about 20 minutes.
Step 9

If the cheese has not browned on top, broil for 1 to 2 minutes, watching closely, until lightly browned and bubbling.
Step 10

Let stand for 5 minutes before serving. Serve with lime wedges for squeezing.