Chorizo Autumn Rice

This Chorizo Autumn Rice will be one of the meals that you cook over and over again. It's easy, delicious and can be a whole dish on its own or a great side dish with our Spicy Dry Rub Roast Pork Tenderloin.

Ingredients

• kosher salt  ·  ½ teaspoon 
• chicken stock  ·  2 ¼  cups 
• white basmati rice  ·  1 cup 
• green chili powder  ·  1 teaspoon 
• Herbies Oregano Leaves  ·  1 ½  teaspoons 
• Herbies Fennel Seeds  ·  ½ teaspoon 
• Herbies Saffron Kashmiri  ·  ¼ teaspoon 
• zucchini cubed ½ inch  ·  1 cup 
• large cloves of garlic, minced, grated or pressed  ·  2 
• peeled butternut squash -½ inch cubed  ·  1 ¼  cups 
• finely chopped onion  ·  1 ¼  cups 
• olive oil  ·  2 tablespoons 
• fresh, good quality, not overly spicy Chorizo, 1 large link or 2 small  ·  8 ounces 
• ground black pepper  ·  ½  teaspoon 

Instructions

Cut the casing off of the chorizo with the tip of a sharp paring knife.  With a wet slicing knife, cut the link(s) lengthwise into quarters.

Then cut the quarters into small ½ inch pieces with a small paring knife.

Heat the 2 Tbsp of olive oil in a large non stick skillet or casserole that will comfortably hold 8 cups.

Sauté the chorizo on medium-high heat until it is brown, but not overcooked, and remove to a small bowl.

Add the onion and mushroom to the skillet, reduce the heat to medium, and sauté for 3 minutes.

Add the butternut squash and garlic and sauté 2 minutes more. 

Add the zucchini and sauté 1 minute more.

Stir the saffron, fennel seed, oregano and green chili powder into the mixture and then stir in the chorizo and rice. Cook for 1 minute and add the hot stock.

Bring up to a boil and immediately reduce to a low simmer. Cover and cook the rice for 15 minutes and don't peek.

Turn the heat off and let sit for 5 minutes and serve. 

This will be one of the meals that you cook over and over again. It's easy, delicious and can be a whole dish on its own or a great side dish with our Spicy Dry Rub Roast Pork Tenderloin.  See Recipe . . .