Chorizo Bowl Recipe

Vegetable prep

Peel and halve the yellow onion, slice thinly into half-moons. Core and seed the bell peppers and slice into 1/2-inch strips. Mince the garlic. Stem, seed (if desired for less heat) and finely dice the jalapeño.

If using as a base, warm 4 cups cooked rice or quinoa and keep covered until serving.

Caramelize onions

Heat 1 tbs vegetable oil in a large heavy skillet over medium heat. Add the sliced onion with a pinch (about 1/8 tsp) of salt and cook, stirring occasionally, until softened and golden brown, 12–15 minutes. If onions begin to stick, reduce heat to medium-low and add a splash of water.

Add peppers

Add the red and green bell pepper strips to the skillet with the onions and cook another 6–8 minutes until peppers are tender and edges begin to brown. Stir in the minced garlic and diced jalapeño and cook 30–60 seconds until fragrant. Transfer the onion-pepper mixture to a bowl and set aside.

Using the same skillet, increase heat to medium-high and add the chorizo (break it into small pieces with a spoon). Cook, stirring and breaking up lumps, until fully cooked and browned, 6–8 minutes. Pour off and discard excess fat if more than 2 tbs remains.

Sprinkle the ground cumin, smoked paprika, kosher salt, and black pepper over the chorizo and stir to combine. Cook 1 minute more to bloom the spices.

Return the caramelized onion and pepper mixture to the skillet with the chorizo. Stir to combine and cook 1–2 minutes so flavors meld and filling is hot throughout.

Divide warm rice or quinoa among 4 bowls (about 1 cup per bowl). Spoon the chorizo-vegetable mixture over the grains, dividing evenly.

Sprinkle 1/4 cup shredded jalapeño jack cheese over each bowl (total 1 cup). The residual heat will melt the cheese; if you prefer, place bowls under a broiler for 1–2 minutes to melt and brown cheese—use an oven-safe dish if broiling.

Garnish each bowl with chopped cilantro and a squeeze of lime juice to taste (about 1/4 lime per bowl). Serve immediately.