Dirtiest Chorizo Rice
So filthily delicious it should be R-rated. A potent Deep South Dirty Rice inspired mix of smoky chorizo, halloumi, rice and black beans. Oh Momma!
// Get ready to cook:
1. Dry fry chorizo in a pan on low-medium heat until fat renders.
2. Turn up heat to medium-high. Add celery, pepper and halloumi; fry until cooked and golden (approx. 5 mins).
3. Add black beans, Cuban Chimichurri and rice; mix well and heat for 1-2 mins.
4. Toss in fresh parsley and serve with lemon wedge.
5 Tbsp (75g) Cuban Chimichurri
50g Chorizo (diced)
100g Halloumi (cubed)
2 Stalks Celery (finely diced)
½ Red Pepper (finely diced)
100g Tinned Black Beans
250g Cooked Packet Rice
Handful Fresh Parsley (chopped)
1 Lemon Wedge
Dried chorizo comes with a thin casing around it. To avoid any unwanted chewiness, make a small slit in the sausage then peel it off.
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Cuban Chimichurri pays homage to the Argentinian parilla steakhouses but with a Cuban twist. Chimichurri is a popular condiment for charred churrasco steaks and smoky chorizo choripán, traditionally made only with parsley. But the Cuban variation livens it up with cilantro and we have also added mint to create our very own street food version!
About this dish:
Cooking Equipment Needed: 1 Cast Iron Pan or Frying Pan
Make It Your Own: Try using cooking chorizo instead of the usual dried variety. Make a cut along the sausage and remove the mince inside. Break into large chunks and pan fry to use in place of the dried chorizo.