Tonights New Recipe: Mexican Chorizo Rice Bowl

Todays dinner on this triple digit day was simple and refreshing. The ground chorizo from Sprouts Farmers Market was flavorful adding the right amount of spice and it wasn't too greasy. I love a rice bowl which I started seeing at Chipotle but never ordered until I ordered on at Spice Kit and later did something similar for breakfast.  This one didn't disappoint. Original recipe came from my local newspaper.

CHORIZO RICE BOWL

2-4 C. brown rice, cooked

½ lb. ground Mexican chorizo

1 onion, finely chopped

2 (15 oz.) cans pinto beans

Toppings:

1 head romaine lettuce, thinly sliced

1 pint grape tomatoes, cut in half

1 avocado, cubed

7 oz. can salsa verde

-Sour cream

-Sriracha hot sauce

Cook rice (see note). To a medium saute pan add chorizo and cook over medium heat, breaking up as you saute for 4-5 minutes. Finely chop onion and add to pan. Saute another 3-4 minutes until onion is soft. Drain and rinse beans. Add to chorizo mixture and cook to warm beans. Prepare toppings, thinly slice lettuce and radishes, dice avocado, cut tomatoes in half, crumble cheese, chop cilantro. Serves 4

Note: For the two of us I only did 2 C. of rice in my rice cooker and I still had leftovers

To Serve: Add a scoop of each warm rice and chorizo & beans, handful lettuce, grape tomatoes, avocado, Cotija cheese, salsa verde, sour cream, hot sauce, cilantro and sliced pickled jalapenos.