This dish feeds a crowd and is packed with a lot of flavor. Spanish chorizo, smoked paprika and roasted peppers are the key ingredients. I served this as a brunch dish topped with an egg, but it can easily be dinner paired with naan bread or piled into lettuce cups. I used cauliflower rice, but any rice preference works here, basmati or brown. Have the rice cooked and cooled, then reheat it with the cooked chorizo to absorb all of the flavors and spices. Make this when you want something that is quick to come together with big flavor.
Spanish Chorizo Brunch
8 ounces fresh chorizo
1/2 large red onion
2 large roasted peppers, jarred
4 ounces chickpeas, about half a can - drained
2-3 cups cooked rice
1/4 cup fresh chopped parsley
1/4 cup fresh chopped mint
1/2 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons olive oil, divided
Fried or poached eggs
Working with a large skillet, add the fresh chorizo to the pan cooking over medium-high heat. Stir the chorizo breaking it up into small pieces until browned and cooked through. Add in 1 tablespoon of olive oil if the chorizo has not rendered much fat. Slice the onion into vertical strips, add to the pan cooking until the onion slivers soften and begin to brown. Remove 2 large roasted peppers from the jar, drain off the excess liquid onto paper towels. Slice the peppers into strips, add to the pan stirring to combine. Stir in the chickpeas and cooked rice, using the full 3 cups if you have a lot of people to feed. Add in the fresh herbs, salt, pepper and smoked paprika, stirring to combine. Stir in the remaining olive oil to loosen and flavor the mixture, cover and cook for roughly 5 minutes to allow all the flavors to come together. Serve hot, topping each portion with a cooked egg.