Spanish · dinner
Chorizo Tomato Rice Bowl
Leftover chorizo and potato turn into a quick Spanish-style rice bowl using a microwave rice pouch.
- Total time
- 15 min
- Serves
- 1
- Est. cost
- $5
Ingredients
For 1 servings
Meat & poultry
- fresh Mexican-style chorizo2 oz
Pantry & grains
- microwave rice pouch1 package
- olive oil1 tsp
Cans & jars
- canned diced tomatoes½ can
Frozen
- frozen peas½ cup
Spices
- smoked paprika½ tsp
Method
- 1
Brown 2 oz fresh chorizo in oil over medium-high 5 minutes until cooked through.
- 2
Add tomatoes and paprika; simmer 4 minutes until thickened.
- 3
Stir in peas and cook 2 minutes.
- 4
Microwave the rice per package and stir it into the skillet.
- 5
Heat 2 minutes and serve.
Kitchen note
Buy one 12 oz chorizo pack total; it covers both Spanish dinners if you divide it up, freezing the rest.Approximate per serving: 640 calories, 24g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
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