Yeah, I just made up that name, but read on:
Being that my wonderful wife is not up to the cooking task at the moment, I have to fend for myself. I choose to see this as an opportunity instead of a punishment. I took the liberty of making something that she wouldn’t dare touch: a chorizo dinner. While I was shopping for some pregnant-woman comfort food (read: mac’n cheese and pop tarts), I decided to build a dinner from scratch. The following ‘he-man-lumberjack-i’m-gonna-cut-down-a-tree’ meal is what I came up with.
- 1-2 tablespoons olive oil, divided
- 2 chorizo links (about 1/2 lb.)
- 1 pinch of salt
- 1 cup Bhutan rice
- 1 orange bell pepper, diced
- 2 yellow squash, diced
- 2 zucchini, diced
- Bring 1 1/2 cups of water, salt and the Bhutanese red rice to a boil.
- Cover, reduce heat, and simmer for 20-25 minutes until the rice has absorbed all of the water.
- Meanwhile, cut the casing off of the chorizo links.
- Wash the vegetables and dice accordingly.
- Dice the chorizo links into roughly 1.5″ cubes.
- Cook in medium sauce pan with a bit of olive oil for 10-15 minutes (until internal temp is 160° F), flipping chorizo every few minutes.
- Turn to high heat for 30 second to 1 minute to add crisp edges.
- After the chorizo is cooked, add the vegetables and remaining olive oil to the same sauce pan and stir.
- Cover and cook until vegetables are tender (less than 10 minutes). If everything has been time correctly, the rice and vegetables should be ready at the same time.
- Combine ingredient and pair with a nice heavy beer. I enjoyed a Warsteiner with this meal.