Random Thoughts.....What Are You Thinking?

INGREDIENTS
1 - 1.5 lbs lean ground chicken
½ yellow onion, diced
1 tablespoon canola oil, plus an extra drizzle for cooking the rice
1½ cups uncooked brown rice
1 teaspoon cumin
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon chili powder
2 cups low sodium chicken broth
1 (14.5 oz) jar salsa
1 cup corn kernels
1 cup canned black beans, drained and rinsed
1 Roma tomato, diced
¾ cup shredded cheddar cheese
1 avocado, peeled and diced
1 green onion, chopped, to garnish
Fresh cilantro, to taste

DIRECTIONS
Add oil to a large skillet over medium-high heat. Add in the ground chicken and break it up a bit with a wooden spoon. Add the diced onion and cook until the chicken has browned and the onion is translucent.
Move the chicken and onion over to one side of the pan and drizzle just a bit more oil on the empty side. Add in the uncooked rice and toss it around briefly to toast it.
Stir in the spices, chicken broth, salsa, corn, and black beans. Bring the liquids to a simmer and then reduce the heat to low. Cover and cook for 18 minutes, or until rice is tender and liquid has absorbed.
Taste the rice and adjust seasoning to your liking. Sprinkle the tomato, cheese, and avocado over the rice and then cover once more until the cheese melts, about 2 minutes. Then sprinkle with green onion and cilantro and serve!

Ingredients
2 poblano peppers
½ lb chorizo, casings removed (or if you can only find pre-cooked, just chop it up)
1 small yellow onion, minced
3 cloves garlic, minced
1 tomato, diced
8 oz Corona (or other Mexican beer)
¼ cup all-purpose flour
8 oz cheddar cheese, shredded
8 oz pepper jack cheese, shredded
8 oz mozzarella cheese, shredded
Chopped fresh cilantro, for topping
Pickled, sliced jalapenos, for topping
Tortilla chips, for serving
Directions
Roast the poblanos directly over an open flame or under the broiler, turning frequently until the skin is completely black and blistered.
Place the roasted poblanos in a bowl and cover with plastic wrap. Let cool for 15 minutes, and then peel off the skin. Cut the pepper flesh into small strips and set aside.
In a large skillet, cook the chorizo over medium heat, breaking it up as you stir. Once the meat is cooked, transfer the chorizo to a paper-towel lined plate to absorb excess grease and drain off all but a teaspoon of the grease from the pan.
Add the onion and garlic, and cook on low until the onion is translucent, stirring occasionally. Add in the tomatoes and roasted poblanos and cook for a minute. Pour in the corona and bring to a boil.
In a large bowl, combine the three cheeses and the flour. Toss until all of the cheese is coated in the flour. Add a handful at a time to the skillet, stirring until completely melted, and then add more, until all of the cheese has been melted. Add the chorizo back in and mix together.
Top with cilantro and jalapenos and serve warm.