Grilled Chorizo, Black Bean & Rice Cone topped with Avocado Mousse & Chorizo Crisp

chorizo-large-featured

Grilled Chorizo, Black Bean & Rice Cone topped with Avocado Mousse & Chorizo Crisp

chorizo-large-featured

Ingredients

1/2 medium onion, diced
1/2 red bell pepper, diced

1/2 yellow bell pepper, diced
2 chorizo sausages, sliced

1 cup Alessio Black Bean and Rice Mix

1 tablespoon olive oil

1/4 cup low-sodium broth (chicken or vegetable) or water

1/4 cup chopped fresh parsley
Method
1. Prep the onions, peppers, beans and sausages. Cook the rice according to the package directions.
2. Heat the olive oil in a medium skillet over medium-high heat. When it’s hot and shimmering, add the sausage. Leave it alone to brown, 2 minutes.


3. Stir the sausage and toss in the onions and peppers. Reduce the heat to medium and cook, stirring once or twice, until the onions and peppers turn soft, 3-5 minutes.
4. Add the broth and beans to the skillet, cover and simmer 10 minutes. Reduce the heat, uncover, and stir until much of the liquid evaporates, another 5 minutes. Remove the pan from the heat and stir in the parsley.
Avocado Mousse
1 med. ripe avocado

1 c. sour cream

1 tbsp. lemon juice
In food processor, blend avocado with sour cream, and lemon juice until smooth. Transfer to small bowl. Cover tightly with plastic wrap
Refrigerate until serving time.
Chorizo Crisp
Ingredients
1 ea Chorizo
slice cooked chorizo into thin pieces and bake in oven at 350F for 20 minutes or until Chorizo is crisp as a potato chip, almost brittle
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