Chorizo Rice with Pickled Onions

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and half onion, then finely chop. Reserve 1/4 cup for later. Half poblano pepper, remove seeds and stem, the coarsely chop.

Step 2

Heat 1 tablespoon olive oil in medium pot (make sure there’s a lid for later) on medium high heat. Add poblano and remaining onion to pot. Cook, stirring occasionally for 5 minutes. Add ground chorizo and 1/2 teaspoon salt. Cook chorizo breaking into smaller pieces until browned, for about 5 minutes.

Step 3

To pot with chorizo, add rice. Cook, stirring until toaster, about 2 minutes. Stir 1 1/4 cup water and 2 ounces cream cheese. Bring to a boil, stirring to incorporate cream cheese.

Step 4

Cover pot with lid and simmer on low heat for about 15 minutes.

Step 5

Pickles reserved onion. Place onion in bowl. Add 1 tablespoon vinegar, 1/2 teaspoon sugar, and 1/4 teaspoon salt. Stir to combine. Let sit, stirring occasionally. Once rice is finished cooking, fluff with fork. Season accordingly with salt/pepper. Serve rice with pickled onions and chopped cilantro or parsley.