Wash hands with soap and water. Preheat the oven to 450 degrees. Wash and dry the fresh produce. Seed and chop the bell peppers. Remove the root ends of the green onions and chop.

Cook rice using a rice cooker or the video.

Heat a little oil in a large skillet over medium-high heat. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Add the sliced peppers and sliced white bottoms of the green onions and continue to cook until tender.

Add the tomato sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is slightly thickened and the chorizo is cooked through.

Remove the chorizo from the heat and stir in the cooked rice and ¼ cup of sour cream.

Place the tortillas on a work surface. Spread about 3 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas. Tightly roll up each tortilla around the filling. Transfer to the baking dish, seam side down.

Evenly top with the cheese. Bake for 7 to 9 minutes, or until lightly browned and the cheese is melted.

Serve enchiladas topped with a dollop of sour cream and the green onions. This recipe makes 6 enchiladas. Refrigerate leftovers within 2 hours.