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 ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.