Chorizo Beans And Rice Food

PORTUGUESE CHOURICO, BEANS, AND RICE

Steps:

• Bring the water to a boil in a pot; stir the rice into the boiling water, reduce heat to low, place cover on the pot, and allow the rice to cook until all the moisture is absorbed, about 30 minutes.
• As the rice cooks, heat the oil in a skillet over medium heat. Cook the chourico in the hot oil for 2 minutes. Add the onions and garlic to the sausage and continue cooking until the vegetables are soft and the chourico has browned, 5 to 7 minutes.
• Stir the tomato sauce into the chourico mixture. Reduce heat to low. Season with the red pepper flakes, Italian seasoning, salt, and pepper; simmer until thoroughly heated, 10 to 15 minutes. Stir the fava beans into the mixture and continue cooking just long enough for the beans to heat, 2 to 3 minutes. Serve over rice.

CHORIZO AND RED BEANS RICE

Steps:

• Cook rice in a rice cooker or according to package directions.
• Saute the onion, celery, green pepper, and garlic until golden. Add the chorizo, beans, and saute for another 1-2 minutes.
• Add the rice, salt, pepper, and paprika and stir together thoroughly until heated through. Season to taste with additional salt and pepper. Garnish with cilantro or parsley.

CLASSIC RED BEANS AND RICE WITH CHORIZO

Steps:

• Soak beans overnight in about 8 cups of water and 1 tablespoon sea salt.
• In the morning, drain the beans and rinse with fresh water.
• Line your slow cooker with a liner, and add the soaked beans and 4-6 cups of water. Add the bay leaves and garlic, and cook on high for 8 hours.
• When you get home from work, heat 1½ tablespoons olive oil in a skillet and sauté the onion for about 5-6 minutes. When it is translucent, add the red bell pepper, sauté for about 3-4 minutes, and then add the skillet contents to the slow cooker.
• Sauté the chorizo in 1½ tablespoons olive oil for 4-5 minutes and remove from skillet.
• In the same skillet you used to cook the chorizo, sauté the bacon strips briefly, and then add them and the chorizo to the slow cooker. Cook on high for at least another hour while you make your brown rice.
• About 5 minutes before serving, dice the avocado, and douse with lime juice and a little sea salt.
• When the rice is done, put it around the edge of a pretty soup bowl and put the red beans and chorizo in the center. Top with the diced avocado.

RED BEANS AND RICE WITH CHORIZO

Steps:

• In a medium pot over medium-high heat, add the bacon and cook until it begins to crisp around the edges, about 6 minutes.
• Add the onion, celery, pepper and garlic and cook until vegetables are golden brown, about 10 minutes.
• Add beans and chorizo, reduce heat, cover and simmer to blend flavors, about 25 minutes.
• Heat rice according to package directions.
• Ladle beans over rice and garnish with parsley.

ZESTY RICE WITH CHORIZO

Steps:

• Heat oil in a 10-inch skillet over medium-high heat. Add sausage, onion and garlic and cook until vegetables are tender, stirring frequently.
• Stir in rice, broth and salsa. Heat to a boil. Reduce heat to low. Cover and cook for 15 minutes. Stir in peas and cook, covered, 5 minutes or until thoroughly cooked. Stir in cilantro.
• Swanson Kitchen Tip: This recipe is also great using Swanson® Natural Goodness™ or Certified Organic Chicken Broth in place of the regular chicken broth.

RICE AND BEANS, SPANISH STYLE

Steps:

• Place the red pepper over a gas flame on the stovetop to char it or blacken it under the broiler. Then place in a bowl and cover. Once cool, peel, seed and chop.
• Heat a drizzle of EVOO in a Dutch oven or deep skillet. Add the chorizo and render for a few minutes.
• Meanwhile, heat a drizzle of EVOO and the butter in a saucepot over medium heat. Add the pasta to the pot and toast to golden. Add the rice and saffron and about 2 1/2 cups of the chicken stock. Bring to a boil and sprinkle with salt. Cover the pot and cook the rice to tender, 17 to 18 minutes.
• Add the garlic, chiles and onions to the chorizo and cook to tender, 7 to 8 minutes. Stir in the tomato paste and deglaze the pan with the sherry. Next, add the beans, roasted peppers, kale, 1 cup of the chicken stock and a few grates of nutmeg and cover to wilt the greens.
• Serve the rice in shallow bowls and top with the sausage and beans.

RED BEANS AND RICE WITH HAM AND CHORIZO

Steps:

• remove casing from chorizo and cook in frying pan, breaking it up.drain, and add to crock pot along with everything else. cook on low for at least 6 hours( the longer the better).add spices to taste.
• before serving if used a ham hock take out and pull meat off bone and add back to pot, discarding the bone.
• serve over rice or makes great burritos.

CHORIZO, BEANS AND RICE

Steps:

• In 12-inch nonstick skillet, cook sausage over medium-high heat 6 to 8 minutes, stirring occasionally and breaking up sausage with spoon, until thoroughly cooked. Drain on paper towels.
• Stir in cooking sauce, 1/2 cup water and the beans; heat to boiling. Stir in rice and green onions; remove from heat. Cover and let stand 5 to 7 minutes or until liquid is absorbed. Sprinkle with cheese and cilantro.

SAVORY CHORIZO SAUSAGE, RICE & BEAN SOUP

Steps:

• In a Dutch oven over medium heat, brown sausage (10 to 12 minutes).
• Add onion and garlic. Continue cooking, stirring occasionally, until onion is softened (4 to 5 minutes).
• Add remaining ingredients except Parmesan cheese.
• Reduce heat to low; continue cooking 12 to 15 minutes.
• Scoop into individual bowls and sprinkle with 1 tablespoon Parmesan cheese. Refrigerate leftovers.