Recipe

Quinoa And Rice With Corn And Chorizo Recipe

Add Step-by-Step Photos	Babsalaba / All my dishes 4 months, 1 week ago This was a spur of the moment, "the pantry is empty" recipe that ended up tasting delicious. Prep:15m Cook:40m Servings:8	Babsalaba
	mexican colorful

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Ingredients

Olive oil

1 onion, chopped

2 cloves garlic

1/2 cup long grain white rice

1/4 cup quinoa

1/4 cup red quinoa

1 can Rotel tomatoes and chilies

1/2 t garlic powder

1/2 t onion powder

1/2 t (heaping) chili powder

water

1 chorizo, diced

3/4 cup frozen corn

dried, minced onion, reconstituted

chopped avocado

shredded cheese

chopped cilantro

Directions

In a sturdy saucepan, heat the olive oil over medium-high heat.

Add the chopped onion and saute until translucent.

Add the garlic and the rice and two kinds of quinoa. Stir well, be sure that everything is coated.

Dump the Rotel tomatoes, chilies and juice into a measuring cup and add enough water to make 2 1/2 cups.

Add the spices to the rice and onion mixture, stir well, increase heat to high and add the tomato and water mixture.

Cover, bring to a boil and reduce heat to low and let cook for 15 minutes, then turn off the heat. Let sit at least 10 minutes before removing the lid. The longer it sits, the better.

In a medium-sized skillet, saute the diced chorizo in olive oil over medium-high heat until browned.

Add the corn and reconstituted onion, stir well and cook until it's as browned as you like. I like the corn to have a bit of color.

When it's done, add the chorizo mixture to the grains, stir well. Serve in a bowl topped with cheese, avocado and cilantro.

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