Monday, August 6, 2012

Cazuela de Chorizo y Arroz

Chorizo is a wonderful sausage that can be found in two forms.  The typical form us chopped pork and pork fat seasoned with vinegar (or wine), chili peppers and smoked paprika.  I use a very coarse variety with little fat content for this recipe typically found at a hispanic meat market.  You may want to try making your own with a mixture of fresh ground pork and pork sausage (to up the fat content) with the right blend of spices to suit.

1 LB Chorizo
1 Package Dry Taco Seasoning Mix
1 SM Onion
1 SM Green Pepper
1 SM Jalapeno Pepper
2 Tomatoes
2 Cloves Garlic

1 1/2 C Rice
1 1/2 Cups Black Beans
2 Cups Fiesta Blend Cheese
2 Cups Crushed Dorito Spicy Nacho Chips

Flour Tortillas
Sour Cream

Cook rice according to directions and set aside. Cook Chorizo in skillet with taco seasoning until done.  Remove Place in 9X13 baking dish draining grease and returning it to skillet. Chop all vegetables and add to skillet with sausage grease cooking until tender but not over done.  Add rice, beans and sausage to skillet and let simmer for 10 minutes.  Return Chorizo and Arroz to baking dish and top with crushed chips.  Layer with cheese and bake until  melted.  Top with Sour Cream and Avocado if desired.  Serve with flour tortillas.

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