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.