Cacique® Chorizo Rice
Born and raised in the United States, I’ve celebrated Thanksgiving my entire life. Growing up, I became accustomed to the traditional meal of roasted turkey, cranberry sauce and mashed potatoes buried under an inch of gravy. So much of it tasted boring and bland, but I didn’t complain, I would just add more gravy. Now as an adult, I enjoy infusing flavors from my Mexican heritage, and what’s better than some good beef chorizo, black beans, arroz, and cotija cheese?
There is nothing bland and boring with this recipe for Chorizo Rice. Building off the flavors of a basic Spanish rice with onions, tomatoes and garlic, the side dish bursts with savory bites of Cacique® Beef Chorizo and a hint of sweetness from diced sweet potatoes. It’s like me, a blend of Mexican-American cultures fusing together harmoniously.
For a vegetarian version, switch out the chicken broth for a vegetable broth, and use Cacique® Soy Chorizo.
While we usually think of pairing chorizo with eggs or potatoes, the robust flavors of Cacique® Beef Chorizo can elevate any dish, and is great when paired with rice, quinoa, kale, nopales or sweat potatoes, to name a few. This holiday season, make your side dish stand out from the crowd and have friends and familia asking for more (and the recipe).
Note: Click the ‘Products‘ tab above to learn more about the Cacique® ingredients used in this recipe. You can find these ingredients near you by clicking the ‘Find Stores‘ tab, selecting the products you are looking for, and entering your zip code.
WHAT YOU NEED
- 1 tablespoon olive oil
- 2 cups rice
- 2 cups of 1/4 inch diced sweet potatoes
- 1 (9) ounce package Cacique® Beef Chorizo
- 1/2 cup minced white onion
- 3-4 tablespoons minced jalapeño (seeded)
- 2 teaspoons minced garlic
- 1 (14) ounce can diced tomatoes, lightly drained
- 1 (15) ounce can black beans, drained rinsed
- 4 cups unsalted chicken broth (can substitute with water)
- 1 (10) ounce package Cacique® Cotija cheese
- 1 cup chopped cilantro
HOW TO MAKE IT
- Heat the oil in a large skillet over medium-high heat. (This recipe makes a lot so use a 12-14 inch skillet.) Stir in the sweet potatoes until fully coated in oil. Cook uncovered until the sweet potato begins to soften, about 5 minutes.
- Mix in the Cacique® Beef Chorizo, breaking it up with a wooden spoon. Continue to cook uncovered for 5 minutes, stirring occasionally. Mix in the onion and jalapeño. Allow to cook just until the onion softens, about 2-3 minutes.
- Stir in the garlic and cook for 1 minute. Stir to prevent it from burning. Add in the tomatoes and black beans. The juice from the tomatoes will work to “deglaze” the pan. Mix thoroughly.
- Add the chicken broth/water, cover and bring to a boil over high heat. Once at a boil, reduce to low and allow to cook until the juices have been absorbed, about 12-15 minutes undisturbed.
- Turn off the heat and allow to sit covered for 10 minutes before serving. Fluff with a fork and mix in the Cacique® Cotija and cilantro.
