CHIMICHURRI RICE BOWLS WITH CHORIZO AND AVOCADO
Chimichurri is a bright and herby sauce that adds instant pizzazz to a meal! This quick sauce can be used as a marinade or simply as a condiment. Here, it's stirred into rice, which is then topped with flavor-packed chorizo and creamy avocado.
Provided by Gabriela Rodiles
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat. Add the onion, jalapeno, garlic, 1/4 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally with a wooden spoon, until the vegetables start to soften, 3 to 4 minutes.
- If using cooked chorizo, cut into small dice, add the diced chorizo and cook, stirring occasionally, until warmed through, about 2 minutes.
- If using fresh chorizo, remove the casings, add the chorizo and cook, breaking into small pieces with the wooden spoon and stirring occasionally, until no longer pink in the center and fully cooked, 7 to 8 minutes.
- Combine the chopped cilantro, parsley and scallions with the vinegar, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of black pepper in a mini food processor and process until the herbs and scallions are finely chopped and the chimichurri is well combined, scraping down the sides as needed.
- Stir the chimichurri into the rice. Divide the rice among 4 bowls, then top with the chorizo, tomatoes and avocado. Drizzle each bowl with the crema and garnish with more cilantro leaves.
CHIMICHURRI RICE
Chimichurri rice is so easy to make, ready in 10 minutes and packed with flavor! This healthy side dish is perfect for breakfast, lunch or dinner and can also be made into tacos, enchiladas or on salads. This recipe is vegan, gluten free and dairy free.
Provided by Samantha Rowland
Categories Side Dish
Time 10m
Number Of Ingredients 13
Steps:
- Make the chimichurri sauce by finely chopping the cilantro, flat leaf parsley and garlic.
- Add all the ingredients for the chimichurri in a bowl, stir well.
- Preheat a large skillet over medium heat.
- Chop the onion. Once the skillet is hot, spray with non-stick (avocado oil or olive oil) and add the chopped onions. Cook 2-3 minutes.
- Drain the can of diced tomatoes. Add the tomatoes to the cooked onions along with the spices (chili powder, paprika, garlic powder and salt). Cook 2-3 minutes.
- Once the excess water has cooked off of the tomatoes, add the cooked rice and chimichurri sauce. Turn off heat and stir well.
Nutrition Facts : Calories 188 kcal, Carbohydrate 37 g, Protein 4 g, Fat 3 g, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
SWISS CHARD RICE BOWL WITH CHORIZO
Jessica Koslow, the owner of Sqirl in Los Angeles, started making rice bowls as way to showcase Kokuho Rose brown rice, a particularly nutty and perfumed heirloom variety grown in Northern California. She has a varied roster of preparations, all of which will work with any good quality brown rice. In this recipe, Swiss chard stems and leaves are seasoned with toasted garlic, cumin and smoked paprika before being mixed into the rice; a crisp chorizo patty adorns the top. If you'd rather leave out the chorizo, you can top this with a fried egg or fried tofu instead.
Provided by Melissa Clark
Categories dinner, lunch, main course
Time 1h
Yield 2 to 3 servings
Number Of Ingredients 14
Steps:
- In a medium pot, combine rice with 2 1/3 cups lightly salted water. Bring to a simmer over medium-high heat. Reduce heat to low, cover pot and cook until rice is tender, 40 to 50 minutes. Let stand off the heat, covered, for 10 minutes. Toss in 1 tablespoon butter and salt to taste.
- Meanwhile, cut the chard leaves into 2-inch pieces and the stems into 1/2-inch lengths.
- Heat a large skillet over medium heat. Toast cumin seeds in the dry pan until they are fragrant and slightly darker in color, 1 to 2 minutes. Pour cumin onto a plate to stop the cooking.
- Add 1 tablespoon oil to the pan, let it heat for a few seconds, then add chorizo patties and cook until golden on both sides and cooked through, about 7 minutes. Transfer to a paper-towel-lined plate.
- Add 2 tablespoons oil to the skillet, then add garlic. Cook until golden and crisp, 1 to 2 minutes. Using a slotted spoon, transfer garlic to a paper-towel-lined plate.
- Add chard stems and a large pinch of salt to the skillet. Cook until stems are almost tender, about 5 minutes. Add chard leaves, another pinch of salt, 1 tablespoon butter and 1 tablespoon vinegar. Cook until leaves are wilted, 2 to 3 minutes.
- Toss chard with rice, toasted cumin, the remaining 3 tablespoons olive oil, the chives, 1 tablespoon vinegar, the paprika, and salt and pepper. Taste and adjust seasonings if necessary. In a small bowl, toss together parsley, garlic chips, a generous drizzle of oil and large pinch fleur de sel. Divide rice into serving bowls, top with chorizo and sprinkle with parsley-garlic mixture.
Nutrition Facts : @context http, Calories 649, UnsaturatedFat 29 grams, Carbohydrate 60 grams, Fat 42 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 10 grams, Sodium 787 milligrams, Sugar 3 grams, TransFat 0 grams
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