Tuesday, November 24, 2009

Chorizo, Black Bean and Pineapple Rice Bowl

Wow, I feel like a crappy food blogger. If you read any other food blogs besides mine, you will notice that bloggers are preparing you for the big feast on Thursday. They are showing tutorials for pies and turkeys. They are giving you ideas for jazzing up your vegetable side dishes. And filling your head with ideas for what you can do with all your leftovers. Well, not me. I suck. Sorry dear readers. I have let you down. I hope your Thanksgiving doesn't suck because of me:)

Anyways, onto the food that has nothing to do with Thanksgiving.

Do you ever watch "Chopped" on Food Network? Four chefs are given a basket of ingredients and have only 30 or so minutes to turn then into a plate of food. Usually, the ingredients are super weird. Like make a dessert from broccoli, ground turkey and a football - or something like that. In one episode, their ingredients included chorizo and pineapple and I loved that idea. So I put together a dish with those things along with black beans, diced tomatoes and rice. I thought that chorizo and pineapple were a brilliant pairing because the sweetness of the pineapple can play off the spicy smokiness of the chorizo. It turned out to do just that.

This dish is very quick to put together. Cook the rice while you cook the chorizo mixture. Besides coming together quickly, it is super satisfying with the whole rice-and-gooey-delicious-comfort-food thing going on.



1 onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
10 oz pork chorizo
1 tsp kosher salt
1 15 oz can black beans, drained and rinsed
1 15 oz can diced tomatoes, drained
2 cups diced fresh pineapple
2 cups long grain rice, cooked according to package directions
1/2 cup chopped fresh cilantro for serving

In a large pan over medium high heat, add olive oil. Once the oil runs quickly in the pan, add the onion, red bell pepper, garlic, chorizo and salt. Saute, breaking up the chorizo with a wooden spoon, until onion is softened, about 5 minutes. Stir in black beans and diced tomatoes. Stir and cook for an additional 5 minutes, until tomato juices are evaporated. Remove pan from heat and stir in pineapple.

Serve chorizo mixture over rice and sprinkle fresh cilantro on top.

Rookie's Notes: You will notice that there aren't any added seasonings in this. I thought the chorizo's flavor would be enough, and it was. So plan on extracting a lot of flavor from the chorizo to season your dish.

I diced my whole pineapple and it yielded about three cups of pineapple. If you want, add all three cups of the pineapple instead of just two. Or just feed the rest to your 18 month old who loves pineapple:)

14 comments:

Mrs. Organic said...

I'm actually suffering from Turkey Day overload and am really enjoying your posts (especially the one about Purple Leo - how is she today, anyway?)

Lars said...

Oh love me some rice bowls. Unfortunately I will be 86ing the chorizo (boring I know but I am a vegetarian.) Perhaps I can load it with some avocados and kidney beans...

Jelli Bean said...

My husband loves "Chopped" and while I'm not a big fan, this inspired dish looks really tasty.Thanks for sharing.

Ashlee said...

Rookie-

Do you have any beans and rice dishes that are vegetarian? I need a good beans and rice dish that I can pull together quickly as a good stand-by (is that the right word?... you know what I mean right?) for my little vegetarian family. I've searched all over the web and you would be surprised... you'd think beans and rice... pretty simple... but I have not been able to find "the one." yet :(

cooknkate said...

I suck as a food blogger too because I'm blowing off all those bloggers who are stressing their eyeballs off about preparing the perfect meal and telling them to just chill OUT. Gah. It's jut food.

This looks delicious. I do love a good hearty and simple rice dishes.

cooknkate said...

I suck as a food blogger too because I'm blowing off all those bloggers who are stressing their eyeballs off about preparing the perfect meal and telling them to just chill OUT. Gah. It's jut food.

This looks delicious. I do love a good hearty and simple rice dishes.

Blake Hagen said...

The wife and I love Chopped. Always an entertaining show. It seems there's always one chef who is so arrogant and always gets eliminated so fast. I love it. :)

rabidrunner said...

Rookie darling, I wish you could be with me right now for I have had some amazing dishes. Dishes you and me could talk about and you could figure out how to make them and I'll be your preppy prep cook.

This place provides food inspiration because it's all so different. Like for dessert today we had carrot peelings that were sauted in butte and something sweet. There was some other stuff with kick too.

Wow. The amberiem just kicked in and I better post this before my face hits the keyboard or I say something more embarrassing that the standard level of embarrassment.

rabidrunner said...

BUTTER, not butte. They taste quite different and cannot be substituted.

Jessica said...

I like the new header. and the fancy "Rookie Original" badge on the posts.

Lisa Michelle said...

My boyfriend..a borderline vegetarian, would LOVE LOVE LOVE this! I'm bookmarking as soon as I post this comment! It looks and sounds so delicious! Great superimposed photo too!

Lisa Michelle said...

My boyfriend..a borderline vegetarian, would LOVE LOVE LOVE this! I'm bookmarking as soon as I post this comment! It looks and sounds so delicious! Great superimposed photo too!

Lisa Michelle said...

Oops..I forgot to add..MINUS the pork chorizo..lol, but I'll add that to MY serving :)

Vanessa said...

I am still having our chorizo shipped to us from back east bc I cannot find good chorizo here! Where is it?? Harmons is OK
Vanessa from inevergrewup.net
inevergrewup@gmail.com