I used 2-10 oz. tubes of chorizo, (one pork, one beef), and mopped up the grease with paper towels. I always use a wild rice blend, simmering the mixture 45 minutes, stirring every 5 minutes. Not knowing how much basil, parsley, salt and pepper to use, I used 1 heaping teaspoon each of freeze-dried herbs, (might use more next time), 1/2 teaspoon of pepper, and no salt, topping it with black bean and corn salsa instead of tomato soup. I didn't parboil the peppers, so baked them for 45 minutes. It time-consuming but turned out wonderful. Will definitely make again using bulk chorizo.
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I used 2-10 oz. tubes of chorizo, (one pork, one beef), and mopped up the grease with paper...