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.
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 . . .