Wednesday, February 2, 2011

Yellow Rice and Chorizo

One of the first things I wanted to do to "get back to normal" after being in bed with the flu since Friday was to cook last night.   Even though I had been without fever for 12 hours,  I wore a dust mask and nitrile gloves just to be on the safe side.  Yeah, I'm not kidding and yes I looked like a dork.  

Since I hadn't gone shopping over the weekend and wasn't about to go to the store, I did a pantry/fridge dive and came up with the following.  I mention Johnsonville by name because they are my personal favorite.  Johnsonville sausages are consistent, flavored right, available, and I have never had a problem with a single package I have bought over the years.  I know what I'm getting when I get my chorizo or italian sausage from them.  Plus the company supports grilling and BBQ events all summer log. 


Yellow Rice & Chorizo
Source:  Nibble Me This

12 oz Johnsonville Mexican Chorizo (3 links)
1 cup long grain rice (not instant)
1 cup chicken stock
1 cup water
salt to taste
1/4 tsp turmeric
1 ea cherry pepper, seeded and diced (or 3 Tbsp diced red bell pepper)
1/4 cup frozen peas
1/4 to 1/2 cup fire roasted tomatoes (see last night's post for how to fire roast tomatoes)

Set your grill up for direct heat at 300f (medium to medium low).  Grill your sausages for 25 to 30 minutes, turning every 5 minutes until they hit an internal temp of  at  about 180f or so.  They won't get dried out at this temp and it renders the fat so you end up with a succulent grilled sausage.
Lower temps will cook them evenly without exploding and burning.
Meanwhile, bring your water and stock to a boil.  Add the rice, turmeric, and season with salt.  Cook according to the rice directions (covered 18-20 minutes in most cases).

In the last 10 minutes, add the diced pepper.

Don't forget to keep flipped the sausages!
 In the last 5 minutes add the peas.

When done, fold in the chopped fire roasted tomatoes, cover and let rest for at least 5 more minutes.

Remove the sausages from the grill (if not already pulled).  

Slice the sausages on a bias in 1/4" pieces and serve with the rice, garnished with cilantro.  
Weeknight timing with weekend flavor!
This was a quick and easy dinner for my first night back behind the grill.  Well, it would have been quick if I didn't have to fire roast the tomatoes for an hour first but let's just pretend I did that part ahead of time.   But the home made fire roasted tomatoes really put it a step up.  This would also be great chopped up and rolled in a burrito with some queso sauce!

You could do this same recipe but cook the sausages stove top according to package directions.  You could also substitute canned fire roasted tomatoes but add 1 clove of minced and sauteed garlic for flavor.

[Standard Disclaimer]  I have no affiliation with Johnsonville, receive no compensation from them and pay full retail for their products.

17 comments:

  1. Nice and simple. I may have what we need to do this in the pantry and fridge...now I just need to dig out my BGE...Feel Better Chris! BTW, did you take a peek at my cookbook, it's no Chris professional model, it's a hobby version, would like your feedback. -3 this morning.
    Thanks
    Tony

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  2. This is quite the comeback. But what I really needed to get my morning going was to see a picture of you in those gloves and face mask. THAT must have been quite the sight.

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  3. Leave out the peas and I'm onboard!

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  4. They don't have it all the time, but Earth Fare makes some VERY good homemade chorizo! It's very spicy, so beware. Their other sausages are also delish! But I remember using Johnsonville for years-- it's a good brand! Glad to hear you're feeling better!

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  5. Ok, my Chris walked by just as I was scrolling through this post.... we both agreed, we're coming to your house for dinner! We are suckers for anything with chorizo...heck, even rice!!

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  6. This looks super good. Flu is for the birds. I hope you feel totally good again.

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  7. YUM! i've never cooked with chorizo, for shame! but when i do, i'll be coming back for this recipe.

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  8. Chris- I'm sorry to hear you came down with the flu. I had it a few years ago and it really knocked me on my butt.
    I bet it felt great to get back in the kitchen, even with a dust mask and gloves. LOL!
    I love Johnsonville sausage and just tried their chorizo links a couple weeks ago. The whole family loved them! This looks delicious.

    Take care-

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  9. Sausage and rice sound so darned good about now - and I knew you'd show off those fire roasted tomatoes. (which is a great flavor making idea).
    I'm pretty sure you'd have skipped the flu if you ate more brussels sprouts. :)

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  10. We get Johnsonville sausages up here but I'm sure we don't get the chorizo. My husband is Portuguese so we regularly eat Portuguese chourico, which is very similar to Spanish chorizo. There's nothing like chourico on the bbq. I need to get my husband out there bbqing the middle of winter like you though, he's a slacker! :o)

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  11. My family has been taking turns being sick since November - we are on another round now ::sigh::

    Everything looks delicious as always Chris! What are we having for the Super Bowl this weekend? I'm pretty sure I will want to be invited to your house!

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  12. Johnsonville Chorizo, I had no idea, it does look good.

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  13. Hope you're feeling great now! Your dish looks delicious! We love chorizo and this is a must try!

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  14. Better to be safe than sorry!! This sounds awesome...and I've never seen Johnsonville Chorizo, looks tasty. Hope you're back to 100% now :D

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  15. Having the flu is the worst - hope you feel MUCH better. Loving this chorizo and rice. Perfect comfort food.

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  16. Living where I do, we buy Mexican chorizo all the time, but I honestly couldn't tell you the name. Many local places that make it though.

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