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Quinoa and Rice With Corn and Chorizo Recipe

Ingredients

How to make it

  • 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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The Cook

babsalaba Syracuse, NY

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