“Dirty” rice gets dirty with the addition of meat—ground pork or beef,
sausage, even chicken liver in Cajun country. I wanted to give this dish a
little Tex-Mex flair, so I went with Mexican chorizo and included both spicy
chile and mild bell pepper, as well as onion and a couple savory spices.
Top it off with creamy avocado and sharp cheddar cheese for an easy,
simple dinner loaded with flavor—without any fuss.
Serves 4
Ingredients
- 1 tbsp
olive oil
- 1 lb
Mexican chorizo
- 2 jalapeno
chiles, thinly sliced
- 2 garlic
cloves, finely chopped
- 1/2 cup
coarsely chopped red bell pepper
- 1/2 cup
coarsely chopped onion
- sea salt
- 1/2 tsp
chile powder
- 1/2 tsp
ground cumin
- 2 cups
cooked long-grain white rice
- chopped
avocado, shredded cheddar cheese, and lime wedges for serving
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Prepared Vegetables and Garlic |
Preparation
Heat a large skillet over medium and add 1 tablespoon of oil. Add the chorizo and cook, stirring to break up the meat, until browned and cooked through, 10 minutes. Use a slotted spoon to transfer the chorizo to a bowl, leaving accumulated oil in the pan.
Add the jalapeno, garlic, bell pepper, and onion and season with salt. Cook until beginning to soften, 5-6 minutes.
Return the chorizo (and any accumulated juices) to the pan and stir in the chile powder and cumin. Fold in the cooked white rice and check for seasoning, salting lightly if desired. Cook, stirring frequently, until well combined and hot throughout, 2-3 minutes.
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Chorizo Beginning to Cook |
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Cooked Chorizo |
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Jalapeno Mixture Beginning to Cook |
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Cooked Jalapeno Mixture |
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Chorizo Returned |
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Rice Added |
Serve the dirty rice topped with chopped avocado
and cheddar cheese with lime wedges on the side.
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Tex-Mex Dirty Rice |