Mexican Stuffed Bell Peppers

Preheat oven to 350 degrees F.

Simmer the rice in the chicken stock with butter for 15 minutes (or 5 minutes shy of the package directions) then drain and reserve the cooking liquid. Set both aside.

Brown the chorizo over medium-high heat and then remove it from your pan and drain on a paper towel lined plate. Mix half of the cooked rice (reserve the rest of the rice for another use), chorizo, onion, garlic, tomato, cilantro and queso fresco in a bowl and season with a little salt and pepper.

Cut the top off of the peppers and remove the seeds and ribs. If the peppers do not sit up straight trim just a little off of the bottom to make them stand up, but don’t go all the way through.

Generously stuff the peppers with the chorizo mixture and place in a baking dish, pour the reserved rice cooking liquid in the bottom of the dish, cover with aluminum foil and bake for 30 minutes. Uncover and cook an additional 10 minutes. Let sit at least 5 minutes before serving.