The two most common styles of Chorizo are Spanish and Mexican. The difference is the spices used to flavour the sausage. Spanish Chorizo is built from paprika, and Mexican is flavoured with Chile peppers and vinegar.
As school and sports start up, quick weekday meals become paramount, and this is definitely quick!
Skillet Chorizo and Rice
We are fans of Spolumo’s Sausage, and Chorizo is but only one of our favorites. They produce Pork and Chicken Chorizo, but if you are looking for lots of taste and not as much spice, Chicken Apple is a winner. Generally, their sausage is 1 CHO/100 GRAMS, Gluten and Preservative free.
This doubles nicely if you have hearty appetites. Serve with a big flavored salad like Champagne Vinegar and Orange Vinaigrette, and/or Corn on the Cob.
Ingredients
- 2 -3 links (300gr) Spolumbo’s Pork Chorizo Sausage 3 CHO
- 1 TBSP olive oil 0 CHO
- 1 can (398 ml) tomatoes, diced (5 CHO/1/2 cup/125 ml) 15.92 CHO
- ½ cup (89 gr) Uncle Ben’s Long Grain Converted Rice 69.56 CHO
- 1 cup chicken stock 0 CHO
- ½ cup (60 gr) red/orange pepper, diced 3 CHO
- ½ cup (55 gr) celery, chopped 1 CHO
- ¼ cup (10 gr) chives, chopped 0 CHO
- 1 cup (30 gr) spinach, finely slivered 0 CHO
TOTAL CHO 92.48 CHO
- TOTAL WEIGHT 908 GRAMS
- 92.48 CHO DIVIDED BY 908 GRAMS = .101 CHO/GRAM
- ¼ CUP = 50 GRAMS (.101 CHO x 50 GRAMS) 5.05 CHO/1/4 CUP
- ½ CUP = 100 GRAMS (.101 CHO x 100 GRAMS) 10.1 CHO/1/2 CUP
Instructions
- Heat oil in skillet and remove casing from sausage. Scramble fry sausage, breaking apart until almost cooked through.
- Add rice and stir to evenly coat the rice.
- Add chicken stock and stir.
- Next add celery, peppers, and tomatoes. Stir and bring to a boil. Reduce heat, cover and simmer for 20 – 25 minutes.
- Turn off heat. Add chives and spinach. Stir and let rest covered for 5 minutes.
- Serve with sides of choice.
