Yield: 12 servings. 1 lb. chorizo sausage 3 cups green or red peppers, chopped 2 cups yellow onions, chopped 2 Tbsp. garlic, minced cup fresh cilantro, minced 1 qt. long grain brown or white rice, cooked 24 large eggs cup water cup scallions, chopped tsp. salt tsp. red pepper sauce Saute chorizo in large skillet over medium high heat until lightly browned; add peppers, onions and garlic and continue
February 1, 2012
Photo: USA Rice Federation
Yield: 12 servings.
1 lb. chorizo sausage
3 cups green or red peppers, chopped
2 cups yellow onions, chopped
2 Tbsp. garlic, minced
½ cup fresh cilantro, minced
1½ qt. long grain brown or white rice, cooked
24 large eggs
½ cup water
½ cup scallions, chopped
½ tsp. salt
½ tsp. red pepper sauce
Saute chorizo in large skillet over medium high heat until lightly browned; add peppers, onions and garlic and continue cooking 3 to 4 minutes or until vegetables are tender. Stir in rice and cook until mixture is hot. Remove from heat and stir in cilantro. Cover and keep warm.
In large bowl, beat together eggs, water, scallions, salt and pepper sauce. Pour oil into large skillet or saute pan and heat over medium-low heat. Pour in egg mixture; cook several minutes to set up eggs. Continue cooking, stirring gently, until eggs are scrambled, soft and moist. Sprinkle cheese on top to melt. Remove from heat.
To serve: For each serving, spoon 1/12 of each mixture down center of tortilla. Fold up one end of tortilla to enclose filling, then fold two sides around filling to make a wrap. Serve with salsa.
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