CHIMICHURRI RICE BOWLS WITH CHORIZO AND AVOCADO

Chimichurri Rice Bowls with Chorizo and Avocado image

Provided by Gabriela Rodiles

Time 25m

Yield 4 servings

Number Of Ingredients 14

5 tablespoons olive oil
1 small onion, finely chopped
1 red or green jalapeno, thinly sliced into rings, seeds removed
1 clove garlic, minced
Kosher salt and freshly ground black pepper
1 pound fresh or cooked Mexican chorizo
1/2 cup fresh cilantro, roughly chopped, plus leaves for garnish
1/2 cup fresh parsley, roughly chopped
2 scallions, roughly chopped
2 tablespoons sherry or white wine vinegar
4 cups cooked brown or white rice (see Cook's Note)
16 cherry tomatoes, quartered
1 ripe avocado, halved, pitted, peeled and thinly sliced
1/4 cup crema or sour cream

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.