4 15 45 60 1 tsp Carlini 100% pure corn oil 1/2 lb La Mas Rica mild chorizo sausage 1/2 red bell pepper 1 jalapeno pepper 1 large red onion 2 tsp Spice Club minced garlic 1 lb Sea Queen deluxe frozen cooked shrimp 1 cup Chef's Cupboard low sodium chicken broth 1/2 cup dry white wine 1/2 cup water 1 cup short-grain rice 4 fresh poblano peppers 3/4 cup Happy Farms shredded mild cheddar cheese In a large deep skillet saute chorizo until it completely cooks. Add bell pepper, jalapenos, onions, and garlic and cook over medium heat until translucent. Add chicken stock, wine water and rice. Stir, cover, and simmer. Check to see if rice is cooked (about 20 minutes). Add shrimp, stir and set aside. Meanwhile Preheat over to 350°F. Remove tops and scoop out seeds from poblano chilies. Bake for 15 minutes in a 8x8 in. glass baking dish. Remove chilies from oven and stuff with the chorizo mixture. Bake 10 minutes more. Cover with cheese. Bake until cheese is brown and melted 0.53 3.1 13 3.2 0 0 1.6 230 9.8 0 80 8.1 1500 47 32 430 0 1.0 5.1 4.9 130 0.38 1.4 0 25 0.75 2.5 3.5 130 2.5 0.0039 1300 0.45 290 3.0 1.5 6.2 64 160 14 0.23 0.5 600 790 0.55 0