10 ounces chorizo broken up and browned
1 onion chopped fine
1-1/2 cups cooked rice
1 package of mini peppers, halved, oven blistered, then chopped
1 can tomato paste mixed with 2 can of hot water and whisked
1 teaspoon oregano
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
Brown chorizo, not crisp, breaking it up into small pieces. Cut peppers in half, brush with olive oi, and roast in 400 F oven skin side up. Add all ingredients except rice to chorizo. Add rice at the end. Stir to incorporate all the flavors. Olives and cilantro can be added for a garnish. You can substitute parsley for cilantro. You can also substitute tomato puree instead of paste. You can use uncooked rice with the tomato puree. Quick and easy, and not too spicy.
1 onion chopped fine
1-1/2 cups cooked rice
1 package of mini peppers, halved, oven blistered, then chopped
1 can tomato paste mixed with 2 can of hot water and whisked
1 teaspoon oregano
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
Brown chorizo, not crisp, breaking it up into small pieces. Cut peppers in half, brush with olive oi, and roast in 400 F oven skin side up. Add all ingredients except rice to chorizo. Add rice at the end. Stir to incorporate all the flavors. Olives and cilantro can be added for a garnish. You can substitute parsley for cilantro. You can also substitute tomato puree instead of paste. You can use uncooked rice with the tomato puree. Quick and easy, and not too spicy.
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