We eat a lot of weird shit in our household, and this is one of them. I had a bunch of chorizo and Poblano peppers in the house, so instead of making Japanese, Thai or Chinese fried rice, I thought I’d use some flavors from Mexico and give that a try. It turned out really good, and the Poblano peppers gave the dish a little bit of a bite without making it too hot.
What you’ll need:
Note: you can vary these amounts to a large degree to suit your taste.
- Two cups of uncooked rice. I used brown rice this time.
- 1 lb chorizo
- 1 onion coarsely chopped
- 2 Roma tomatoes, small-diced
- 2 Poblano peppers
- ¼-cup chopped cilantro
- Taco sauce/hot sauce, to taste
What to do:
Start cooking the rice, however you cook it, and set aside when done.
While the rice is cooking, begin sautéing the chopped onion until it just begins to get soft.
Add the chorizo to the pan/wok, and cook it through. When the chorizo is fully cooked, dump the chorizo/onions into a colander and let drain. Chorizo is a fatty sausage, so draining away the extra oil is a must.
Return the chorizo to the pan, turn on medium-high heat and add the peppers and tomatoes. Cook for a few minutes to heat up the peppers and tomatoes, then add the cooked rice.
Mix the rice with the ingredients in the pan, being careful to not let the rice burn at the bottom of the pan/wok. Add taco/hot sauce to taste, and thoroughly mix into the rice. Last, add the cilantro just before taking off the heat.
Serve piping hot.