Hawaiian Poblano Fried Rice

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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2 Tbsp olive oil
5 oz chorizo sausage, diced (about 1 cup)
2 medium poblano peppers, cut into thin strips
1/2 lb uncooked large shrimp, peeled and deveined
1 medium red bell pepper, thinly sliced
1 Tbsp Knorr Chicken flavor bouillon
1 can (14 oz) black beans, rinsed and drained
1 can (20 oz) pineapple chunks in natural juice, drained (reserve juice)
4 cups cooked rice
1 Knorr Onion Minicube, crumbled


Heat olive oil in a large nonstick skillet over medium-high heat and cook chorizo with poblanos about 10 minutes, stirring frequently. Stir in shrimp, red pepper and KnorrĀ® Chicken flavor Bouillon and cook until shrimp turn pink, about 4 minutes. Stir in beans and pineapple and cook about 1 minute. Stir in rice. Remove from heat and stir in MiniCube. Stir in reserved pineapple juice as needed.

*Feel free to substitute 1 Knorr Chicken flavor Bouillon Cube. Also terrific with Knorr Shrimp flavored Bouillon Cubes or Knorr Tomato Bouillon with Chicken Flavor.

Serves 10.

From letsmakeknorr.com