Chorizo, Chickpeas and Rice

When after work energy is low and we want to stay in I reach for staples always have on hand plus whatever is sitting in the produce drawer. Tonight the produce drawer of wonder yielded a poblano pepper.

Chorizo, Chickpeas and Rice
Servings: 4-6
Prep time: 5 minutes
Total time: 30 minutes

Ingredients:

  • 1 lb. chorizo, quartered lengthwise, cut into 1/2″ pieces
  • 4 Tbsp. olive oil, divided
  • 1 sm. yellow onion, 1/4″ dice
  • 1 poblano pepper, cut lengthwise, seeded and cut into 1/4″ strips
  • 1 lg. clove garlic, peeled and halved
  • 1 Tbsp. sweet paprika
  • 1 15.5 oz. can low-sodium chickpeas, rinsed and drained
  • 1.5 cups white rice
  • 3 cups chicken broth
  • kosher salt and pepper

Directions:

  1. Heat a heavy bottomed dutch oven over high heat. Add 2 Tbsp. olive oil to the pan and heat until it shimmers. Add the chopped chorizo. Stir to coat with oil and cook for about 5 minutes to render a bit of the delicious red fat. Transfer chorizo to a dish and cover with foil.
  2. Reduce heat to medium-low. Check how much fat you have in the pan; if it is less than 1 Tbsp. then add a bit. Add the onions and poblano along with a pinch of kosher salt. Stir and cook until the onions become a bit translucent; about 3 minutes. Add the garlic; stir until aromatic. Add the paprika and stir into the onion, peppers and garlic.
  3. Add another tablespoon of oil and the rice. Stir the rice into the mixture in the pot. Allow the rice to toast for about 1 minute, give it a good stir and toast the rice again for 1 minute. Do this a couple of more times until the rice starts to turn from white to slightly brown.
  4. Add the chickpeas and chicken broth. Stir, scrape rice from the sides of the pot and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes.
  5. Check the rice for tenderness. It should be soft and not at all chewy. Cook it a minute or two longer if necessary.
  6. Return the cooked chorizo to the pan. Stir to combine; season with additional salt and black pepper to taste.

Note:
Chorizo is a Portuguese sausage made with paprika. It goes by a variety of spellings – chorizo, chourico, chourizo and variations there of. It can range from mild to hot to blow your ears off. I grew up eating the stuff at my grandmother’s house.

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