Chimichurri Rice Bowls With Chorizo And Avocado Recipes

CHIMICHURRI RICE

Steps:

• Make the chimichurri sauce by finely chopping the cilantro, flat leaf parsley and garlic.
• Add all the ingredients for the chimichurri in a bowl, stir well.
• Preheat a large skillet over medium heat.
• Chop the onion. Once the skillet is hot, spray with non-stick (avocado oil or olive oil) and add the chopped onions. Cook 2-3 minutes.
• Drain the can of diced tomatoes. Add the tomatoes to the cooked onions along with the spices (chili powder, paprika, garlic powder and salt). Cook 2-3 minutes.
• Once the excess water has cooked off of the tomatoes, add the cooked rice and chimichurri sauce. Turn off heat and stir well.

CHIMICHURRI RICE BOWLS WITH CHORIZO AND AVOCADO

Steps:

• Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat. Add the onion, jalapeno, garlic, 1/4 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally with a wooden spoon, until the vegetables start to soften, 3 to 4 minutes.
• If using cooked chorizo, cut into small dice, add the diced chorizo and cook, stirring occasionally, until warmed through, about 2 minutes.
• If using fresh chorizo, remove the casings, add the chorizo and cook, breaking into small pieces with the wooden spoon and stirring occasionally, until no longer pink in the center and fully cooked, 7 to 8 minutes.
• Combine the chopped cilantro, parsley and scallions with the vinegar, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of black pepper in a mini food processor and process until the herbs and scallions are finely chopped and the chimichurri is well combined, scraping down the sides as needed.
• Stir the chimichurri into the rice. Divide the rice among 4 bowls, then top with the chorizo, tomatoes and avocado. Drizzle each bowl with the crema and garnish with more cilantro leaves.