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Chorizo rice with avocado

I make this dish often when I have leftover steamed rice. It’s so easy to put together- ready in just  a few minutes. The result is a filling, yummy meal, perfect for mid-week suppers. This Mexican- style chorizo rice with avocado nice cold too, so you can take it with you in your lunchbox to work or on trips. You can make it zingy by using spicy chorizo or adding some chopped jalapeno (fresh or from a jar) to the dish.  
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 50 g chorizo
  • 1/2 red onion
  • 1 cup of cooked rice
  • 1 handful of cherry tomatoes
  • 1 large pinch of cumin powder
  • 1 handful of spinach
  • 2 tbsp olives pitted (optional) or ½ roasted pepper, sliced
  • Half an avocado
  • To serve: Lime juice chopped fresh herbs,

Method
 

  1. Dice the chorizo and thinly slice the onion. Cut the tomatoes in half.
  2. Heat a teaspoon of olive oil and gently fry the onion and chorizo for 5 minutes. When the chorizo has released its fat add the tomatoes and cook for another 3 - 5 minutes until the onion and tomatoes are soft.
  3. Add the spinach and a pinch of cumin powder and stir until the spinach has wilted.
  4. Stir in the cooked rice and olives to warm through.
  5. Cut the avocado flesh into chunks and add it to the rice.
  6. Serve with a dash of lime juice and some fresh herbs of your choice (coriander, parsley, mint would work well).