One-pan Mexican chorizo rice with peppers, baked in a lidded cast iron pan
SAM THE COOKING GUY · ♥ 5.9K likes · 114K views · 8 min video
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Timestamp
Ingredients
Method
Techniques
- Mexican chorizo
- 1 whole onion
- 1 whole poblano pepper
- Holland peppers
Cut up the onion, the poblano and the Holland peppers, seeds left in if you like.
Cutting the onion and peppers
Put the chorizo in the pan with no oil, since it has enough fat, and break it up; about three minutes in of seven or eight.
Browning the chorizo with no oil
Add the vegetables and let them cook along with the chorizo.
Vegetables, garlic and smoked paprika
- 2 cloves garlic
- smoked paprika
Add a couple cloves of garlic and some smoked paprika; when the garlic smells, mix.
- diced tomatoes
- rice
Add canned diced tomatoes and rice, mix well and give it two or three minutes to let the flavour soak into the rice.
Put on the lid, kill the heat and put the pan in a 400 degree oven for 20 minutes.