Bhutanese Vegetable Chorizo

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


  1.  Bring 1 1/2 cups of water, salt and the Bhutanese red rice to a boil.
  2. Cover, reduce heat, and simmer for 20-25 minutes until the rice has absorbed all of the water. 
  3. Meanwhile, cut the casing off of the chorizo links.
  4. Wash the vegetables and dice accordingly. 
  5. Dice the chorizo links into roughly 1.5″ cubes.
  6. 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.
  7. Turn to high heat for 30 second to 1 minute to add crisp edges. 
  8. After the chorizo is cooked, add the vegetables and remaining olive oil to the same sauce pan and stir.
  9. 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.
  10. Combine ingredient and pair with a nice heavy beer. I enjoyed a Warsteiner with this meal.

Servings: 2-3



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