Chorizo and Rice Stuffing Chorizo and Rice Stuffing

Author: Canadian Living

Just a touch of heat from the sausage adds zip to this colourful mixture inspired by the Frizado family of Whitby, Ont.

  • Portion size 5 servings
  • Credits : Canadian Living Magazine: December 2004



In large saucepan, heat oil over medium-high heat; sauté sausage, onion, garlic, salt, pepper and cayenne pepper until onion is softened, about 3 minutes. Add rice, stirring to coat.

Add 2-2/3 cups (650 mL) of the stock; bring to boil. Cover and reduce heat to medium-low; simmer until rice is tender and liquid is absorbed, about 20 minutes. Add red and green peppers and corn; gently toss with fork. Let cool.

In large bowl, toss together bread cubes, rice mixture, eggs and remaining stock. Transfer to 13- x 9-inch (3 L) glass baking dish; cover with foil. (Make-ahead: Refrigerate for up to 24 hours.)

Bake in 400°F (200°C) oven for 20 minutes. Uncover and bake until crisp and golden, about 10 minutes.

Nutritional facts <b>Per each of 14 servings:</b> about

  • Sodium 660 mg
  • Protein 14 g
  • Calories 326.0
  • Total fat 16 g
  • Cholesterol 55 mg
  • Saturated fat 5 g
  • Total carbohydrate 30 g


  • Iron 12.0
  • Folate 15.0
  • Calcium 3.0
  • Vitamin A 5.0
  • Vitamin C 37.0
Share X

Chorizo and Rice Stuffing