CHORIZO STUFFED POBLANO PEPPERS

CHORIZO STUFFED POBLANO PEPPERS 10 ounces Mexican style chorizo 1/2 red bell pepper diced 1 small onion diced 2 tablespoons minced jalapeno 2 tablespoons garlic minced 1 cup white rice uncooked 1 cup low sodium chicken broth 1 cup canned diced tomatoes with juice 1/2 cup water 4 large poblanos 1/2 cup shredded cheddar cheese 1/2 cup shredded Monterey Jack cheese In a medium saucepan cook chorizo for 5 minutes. Add the peppers and onions and cook for additional 5 minutes. Add jalapeno and garlic and cook for another 1 minute. Add the rice and blend in. Add all the liquids and bring to a boil. Cover and reduce heat to low. Cook for 20 minutes or until rice is done. Preheat oven to 400 degrees. Place poblanos on a cookie sheet and bake for 20 minutes. Remove from oven and let cool. Cut a slit through the length of the top and remove seeds. When rice is finished cooking fluff with a fork. Stuff poblanos and place on baking sheet. Reduce oven temp to 350 degrees and cook stuffed poblanos for 15 minutes. Top with cheese. Place under broiler for 1-2 minutes just to brown the tops a little. NOTES If rice mixture gets too dry add another 1/4 -1/2 cup of water.