Sunday, November 21, 2010

Chorizo Rice & Beans (served with Tomato-Corn Pesto Salad

Family gave this one four stars tonight (first cook of the vacation week)...which actually means my wife will let me cook it again.  This is a quick cook end to end in under an hour...

2 each large Celery stocks
1 Medium Onion
1 Green Bell pepper
1 1/2 Tbsp. Refrigerated Pesto
2 Ears fresh Sweet Corn
4 Roma tomatoes
1/2 Small Red Onion
1 Lb. chorizo sausage
1 Cup Long Grain White Rice
1 Tsp. Cajun seasoning
1 Tsp. Thyme
1 - 14 oz. Creole Cream Style Red Beans
2 Tbsp. Red Wine Vinegar
Louisiana Crystal Hot Sauce (as a condiment)

1. Prepare rice and set aside.
2. In a large cast iron skillet, cook chorizo in a drizzle of EVOO over medium-high heat until browned, remove with slotted spoon and transfer to plate.
3. Add to the drippings in the skillet, diced celery, chopped sweet onion, water, Cajun seasoning and thyme. Stir, then cover and simmer until veggies are tender.
4. Return chorizo to skillet and stir in beans then heat to boiling.
5. Serve over rice with your favorite hot pepper sauce (optional).

Tomato-Corn Pesto Salad - In a medium serving bowl, with whisk, stir together vinegar and pesto. Cut kernels from ears of corn and combine tomatoes and thinly sliced red onion to dressing in bowl and toss until well combined.