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Spanish-Style Mulay’s Chorizo & Rice Salad

Mulay’s Ground Chorizo – 1 pound package

Brown or White Rice – 4 cups cooked

Red Bell Pepper – 1 large, diced

Black Beans – 15 ounce can, rinsed, drained well

Carrots – 1 large, diced or julienne

Corn – 15 ounce can whole kernels, rinsed, drained well

Cilantro – 1 bunch fresh, coarsely chopped

Cumin – 2 teaspoons ground

Olive Oil – 5 Tablespoons

Lemon Juice – 5 Tablespoons, freshly squeezed

Soy Sauce – 3 Tablespoons

Sea Salt – to taste

Black Pepper – to taste, freshly ground

  • In a large Dutch oven or heavy cooking saucepan, cook Mulay’s Ground Chorizo according to instructions.
  • When Mulay’s Ground Chorizo is fully cooked, remove pot from heat and add cooked brown rice, diced red bell pepper, black beans, diced carrots, whole corn kernels and chopped fresh cilantro.  Stir well.
  • In a separate medium mixing bowl, combine ground cumin, olive oil, freshly squeezed lemon juice, soy sauce.  Whisk well until all ingredients are incorporated.
  • Add dressing to Mulay’s Ground Chorizo mixture and mix to coat; season with sea salt and freshly ground black pepper to taste.
  • Transfer to serving bowl and let it rest for at least 4 hours, stirring the salad every half hour.  Serve at room temperature or place in oven to serve it warm.
  • Godalo!

You can use this mixture to stuff Anaheim or Poblano chiles, place some shredded cheese on top and bake them for an easy and delicious chile rellenos.  Or, how about as a filling for homemade empanadas!

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