Cheesy Chorizo Rice. Bursting with spicy chorizo sausage and tomato scented rice with creamy Bongards® Jalapeno American Loaf with Red Peppers , this dish perfectly balances the heat while keeping the flavor intense! Mexican Chorizo Rice is a fully flavored and spicy rice dish that goes great with tacos, quesadillas, burritos, you name it! It's loaded with fresh chorizo sausage that's been cooked and crumbled, some corn, and a can of Rotel tomatoes.

Lay down the chicken evenly in the pan. Add the chorizo and cook until rendered and browned, breaking up bigger chunks as it cooks. Add in the garlic and cook for another minute. You can have Cheesy Chorizo Rice using 13 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Cheesy Chorizo Rice

Prepare 20 oz of Chorizo Fresh Sausage.
It's 1 of small Onion (diced).
It's 14.5 oz of can Italian Recipe Stewed Tomatoes (not drained).
It's 16 oz of jar Ragu Double Cheddar.
You need 15.25 oz of can Corn (drained).
It's 14.5 oz of can Seasoned Southern Style Blackeye Peas (rinse&drain).
Prepare 12 oz of Chicken Broth.
You need 2 Tsp of Chilli Powder.
Prepare 2 Tsp of Cumin.
Prepare 2 Tsp of Garlic Powder.
You need 2 Tsp of Onion Powder.
You need 1 Tsp of Paprika.
You need 1 cup of White Rice (uncooked).

I like to grate the mozzarella (as opposed to hiding a big chunk of it in the middle). You still get the stringiness of the mozzarella and the cheesy flavour but the rice seems to stay a better texture when reheating them by having the mozzarella dispersed throughout the whole ball. Heat olive oil in a skillet over medium-high heat. Cheesy Chorizo Bites - A quick and easy appetizer perfect for game day!

Cheesy Chorizo Rice instructions

Drain and rinse well corn and blackeye peas in collander. Set aside in sink..
Put the nanoceramic inner pot in the Foodi, no crisp & cook basket nor any racks. Turn the Foodi on and set to Saute..
Slice sausages to split casing. Remove casings and discard. Put sausage in Foodi and use wooden spoon to crumble it as it cooks..
When sausage is almost done cooking (about 5 minutes), add onion. Saute together two minutes..
Break up the tomatoes by squeezing them through your fingers into the Foodi pot, and pour remaining juices from can in the pot. Add cheese sauce, corn, blackeye peas, broth, and spices. Stir well..
Gently sprinkle rice over mixture. Using the wooden spoon, gently tap it just under the surface of the mix. You don't want it going to the bottom..
Put the pressure cooker lid on the Foodi with the valve positioned to seal. Set it to high pressure for 10 minutes..
Let it natural release 3 minutes when done. Then quick release the pressure valve..
Stir it and let it sit warming another 5-20 minutes. The sauce will absorb more into the rice and become thicker as it sits. Serve at your desired consistency..
Serve with crumbled tortilla chips, shredded cheddar, and/or sour cream..

Crescent dough filled with chorizo, cream cheese, and cheddar cheese. If there's one thing I love its an easy appetizer that delivers big flavors. Today I'm sharing a great recipe that I'm certain you'll find yourself making over and over again. Chorizo sausage is great in a quesadilla. The Chorizo Quesadillas I came up with combine chorizo with mixed peppers, onions, Piri Piri green sauce, fresh minced garlic and three kinds of cheese.