ONE POT WONDER SPANISH RICE WITH CHORIZO RECIPE
Sliced chorizo sausage with Spanish seasoned rice, veggies, and black beans. It all comes together in one pot. And, it's ready in about 30 minutes!
Provided by Amanda Finks
Categories Dinner Entree Main Course
Time 33m
Number Of Ingredients 11
Steps:
- Place a wide, high-sided skillet or pot over high heat. Add the beans, Rotel, broth, bell pepper, onion, rice, chili powder, cumin, salt, and black pepper. Stir to combine. Cover the pot.
- Bring liquid to a boil, then reduce to a simmer. Cook for 10 minutes, stirring occasionally.
- Add the sliced sausage. Cover. Continue to simmer until the rice is tender and most of the liquid is absorbed (about 10 minutes for white rice).
- Remove the pot from the heat. Uncover and let it rest for 5 minutes before serving.
Nutrition Facts : ServingSize 1 /4th of the recipe, Calories 459 kcal, Carbohydrate 47.7 g, Protein 21.8 g, Fat 20.3 g, SaturatedFat 7.6 g, Fiber 8 g
MEXICAN RICE AND BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large Dutch oven. Add the garlic, green onions and jalapeno and cook for 3 to 4 minutes. Reduce the heat to low and add the rice. Cook, stirring to make sure the rice doesn't burn, about 3 minutes. Add the chicken broth, cumin, salt, pepper, turmeric, beans, diced tomatoes and diced tomatoes and green chiles and stir together. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is not quite done, about 15 minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Top the rice and beans with the cheese, then bake with the lid off until the cheese is melted and the rice is fully cooked, about 15 minutes more. Top with chopped cilantro before serving.
CLASSIC RED BEANS AND RICE WITH CHORIZO
Steps:
- Soak beans overnight in about 8 cups of water and 1 tablespoon sea salt.
- In the morning, drain the beans and rinse with fresh water.
- Line your slow cooker with a liner, and add the soaked beans and 4-6 cups of water. Add the bay leaves and garlic, and cook on high for 8 hours.
- When you get home from work, heat 1½ tablespoons olive oil in a skillet and sauté the onion for about 5-6 minutes. When it is translucent, add the red bell pepper, sauté for about 3-4 minutes, and then add the skillet contents to the slow cooker.
- Sauté the chorizo in 1½ tablespoons olive oil for 4-5 minutes and remove from skillet.
- In the same skillet you used to cook the chorizo, sauté the bacon strips briefly, and then add them and the chorizo to the slow cooker. Cook on high for at least another hour while you make your brown rice.
- About 5 minutes before serving, dice the avocado, and douse with lime juice and a little sea salt.
- When the rice is done, put it around the edge of a pretty soup bowl and put the red beans and chorizo in the center. Top with the diced avocado.
SPICY SCRAMBLED EGGS WITH CHORIZO AND BEANS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the chorizo in a large nonstick skillet over medium heat until it just begins to brown, about 3 minutes. Add the bell pepper and jalapeno and cook, stirring occasionally, until they begin to sizzle, about 5 minutes. Add the beans and half of the scallions and cook, stirring occasionally, until heated through, about 4 minutes.
- Whisk the whole eggs and egg whites with 1/4 cup water and 1/8 teaspoon each salt and pepper in a bowl; add to the skillet and cook, stirring with a rubber spatula, until just beginning to set, about 2 minutes. Add the chips, cheese, half of the cilantro, and the remaining scallions and continue cooking, stirring, until the eggs are just set, about 3 more minutes.
- Divide the eggs among plates and top with the avocado, sour cream and remaining cilantro.
Nutrition Facts : Calories 470 calorie, Fat 25 grams, SaturatedFat 7 grams, Cholesterol 297 milligrams, Sodium 672 milligrams, Carbohydrate 34 grams, Fiber 10 grams, Protein 28 grams, Sugar 4 grams
CHORIZO RED BEANS AND RICE
Red Beans and Rice with Chorizo and Bell Pepper Saute is perfect fall Tex-Mex inspired comfort food that's still on the light side!
Provided by By: Carol | From A Chef's Kitchen
Categories Beef
Time 45m
Number Of Ingredients 23
Steps:
- Heat oil in a large saute pan over medium-high heat. Add the fresh chorizo links, reduce heat to medium and brown well on all sides. (Will not be completely cooked through at this point.) Transfer to a cutting board to cool. When the chorizo is cool enough to handle, slice lengthwise, then slice into 1/2-inch pieces.
- Meanwhile, add onion and Ancho pepper to the pan. Cook 4-5 minutes on medium-low or until beginning to soften. Add the garlic, chili powder, coriander, cumin, oregano and bay leaf and cook briefly, approximately 15 seconds.
- Add the tomatoes, chicken broth, chorizo and beans. Bring to a boil, reduce heat to low and simmer 12-15 minutes or until thickened and chorizo is thoroughly cooked through. Remove bay leaf.
- Season to taste with salt, black pepper and hot sauce. Serve with brown rice and sauteed peppers.
- Heat canola oil in a saute pan over medium-high heat. Add the bell peppers and garlic and cook 3-4 minutes or to desired doneness. Add lime juice and salt and pepper to taste. Serve atop beans and rice.
Nutrition Facts : ServingSize 1, Calories 399 kcal, Carbohydrate 9 g, Protein 6 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 33 mg, Sodium 730 mg, Fiber 3 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 9 g
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