Stuff and Nonsense: Improv Challenge: Pork & Rice


1.15.2015

Improv Challenge: Pork & Rice

Baby, it's cold outside! And blustery! And greygreyGREY. What better time of year for a big spicy pot of carbs and meat? I kept thinking I had more time for January's Improv Challenge (pork and rice), than I did ... and then it was Tuesday and I realized I'd been so obsessed with Good Cheap Eats' pantry challenge and reading library books that I'd completely forgotten about the Improv. I knew no-one would hold it against me if I skipped January, but I felt that the ingredients were so basic I should be able to come up with something.


(On the plus side, except for the chorizo, all the other ingredients were already in-house. So, yay for that!)

I used Supremo fresh Mexican chorizo for this recipe, because I knew I wanted loose meat and not chunks of cured/dried sausage and that was all my grocery store had for fresh. It's packaged in inedible plastic casings and I just cut off the ends and squeezed the meat out like toothpaste. That sounds kind-of disgusting, I know, but it cooked up delicious.


Chorizo Rice & Bean Pot

Serves: 6

Ingredients

  • 1 Tbsp olive oil
  • 1 cup chopped onion
  • 4 cloves garlic, crushed
  • 14 oz fresh Mexican chorizo [Supremo]
  • 1 cup medium grain white rice [Goya]
  • 14½ oz can no salt added diced fire-roasted diced tomatoes, undrained [Muir Glen]
  • 1½ cups low-sodium chicken broth [Pacific Organic]
  • 1 cup frozen corn
  • 14½ oz can low-sodium black beans, drained and rinsed

Instructions

  1. In a large pot over medium heat, sauté onion, garlic, and chorizo, bashing the meat with a spoon to break it up as it cooks, until onion is tender and chorizo is cooked and crumbled (about 8 -10 minutes).
  2. Drain off most of the fat, leaving approximately 1 tablespoon behind. Stir in rice and sauté for 3-4 minutes.
  3. Add tomatoes and broth. Bring pot to boil. Reduce heat to low and simmer covered for 20 minutes, stirring occasionally, or until liquid is absorbed and rice is tender. Stir in beans and corn. Cook 10 minutes more or until heated through. Season to taste.
I didn't add any seasoning to this -- not even salt and pepper -- because I found the chorizo added enough flavor on its own, but YMMV. Also, while we ate this dish in bowls with a little salsa and sour cream on top and found it good, it was even better the next day mixed with a little cheese and used as filling for burritos.






3 comments :

  1. I love that you went with chorizo. I hadn't thought of it till this morning and it is one of my favorites!

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  2. That. Looks. Incredible. Lynn! Living here in the Southwest we consume more than our fair share of Mexican food, but I never pick up the package of chorizo when I'm shopping... I most definitely will have it in the cart next time we go to the store! Thanks for the recipe inspiration.

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  3. This looks really good! I have never seen that sausage before; definitely looking for it the next time I go to the store. Glad you were able to participate this month even though it was early!

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