When I was first introduced to chorizo from my boyfriend, I was in love with it. I loved the spicy flavor and I began to make all different kinds of Mexican recipes with it. It has been fun finding chorizo used in all types of recipes, not just Mexican. This is my first recipe using chorizo in a non-Mexican recipe and I am going to continue to cook with it in all types of recipes because it adds such a strong flavor. MMM enjoy! In the picture below, I used kale because I didn’t have spinach.
- 1 Lb. fresh chorizo sausage
- 1 cp. diced onion
- 3 T finely chopped garlic
- 1 1/2 cps medium or long grain rice
- 3 oz. or 3/4 cp. sun-dried tomatoes (not packed in oil), diced
- 1 tsp. smoked paprika
- 2 tsp. dried oregano
- 4 cps low-sodium chicken broth
- 5 oz. or 4 cps packed, baby spinach
- Preheat a Dutch oven or heavy deep skillet over medium high.
- Squeeze sausage from casing into pan, crumbling it into small pieces.
- Add onion and cook until chorizo is browned around edges and onions are translucent, about 5 minutes.
- Stir in garlic, rice, sun-dried tomatoes, smoked paprika and oregano. Cook, stirring constantly, until rice is toasted and aromatic, 1 to 2 minutes.
- Stir in broth and bring to a rolling bowl. Once it reaches a boil, reduce heat to low and cook for 20 minutes covered, until rice is just tender.
- Remove from heat and let sit for 5 to 10 minutes, still covered, to allow rice to fully absorb liquid.
- Remove cover, add spinach and toss to combine. Serve immediately.