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Meaty with a dash of veggies

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Rice & grains Breakfast Lunch / Dinner One Bowl Meals Side Dishes Snacks

Chorizo and pesto rice

Published: 07.17.2021 » Last updated: 08.13.2022

Got leftover rice? Asian fried rice is good but chorizo and pesto and rice is equally delightful. Easier to make too with fewer ingredients to prep especially if you keep a jar of pesto in your fridge regularly.

Chorizo and pesto rice

Yes, we keep pesto in the fridge. Not always, but often. Right now, because we just harvested plenty of basil, we have a large jar of pesto in the fridge. Once the monsoon season is in full swing, we’re not likely to harvest as much and as often. Until then, it’s pesto season galore at home.

Don’t have homemade pesto? That’s okay. You may use pesto from the grocery. So long as it’s good quality, your chorizo and pesto rice will taste great.

Browning sausage meat and adding rice

This is an easy and fast cooking one-pot dish and one-bowl meal that you can make for breakfast, lunch or dinner. If you want a rather heavy snack, it’s perfectly filling too.

You’ll want a truly flavor-packed sausage for this rice dish. No hotdogs or canned sausages. You won’t need the sausage skin here so just discard it. Roughly chop the sausage meat and fry to render fat. Then, toss in the rice.

Adding pesto to cooked rice and sausage

Once the rice is heated through, turn off the heat, add the pesto and toss until fully blended.

Full recipe below

Chorizo and pesto rice

Connie Veneracion
In this recipe, the skin of Spanish chorizo was peeled off and discarded, the sausage meat was roughly chopped and cooked until fat was rendered. Leftover rice was tossed in and, off the heat, pesto was stirred in. Because both chorizo and pesto are highly seasoned, there was no need to add salt to the rice.
Spicy sausage and pesto rice
Print
Prep Time 2 mins
Cook Time 7 mins
Total Time 9 mins
Course Breakfast, Side Dish, Snack
Cuisine Fusion
Servings 1 person

Ingredients
  

  • 1 spicy sausage - recommended: Spanish or Spanish-style chorizo, or andouille
  • 1 cup cold cooked rice
  • 1 to 2 tablespoons pesto
  • 1 sprig basil - to garnish (optional)

Instructions
 

  • Slit the sausage, peel off the skin and discard.
  • Roughly chop (or crumble) the sausage meat.
  • Heat a non-stick pan and spread the sausage meat. Cook, stirring occasionally, until lightly browned and fat has been rendered.
  • Add the rice to the sausage and cook, tossing, until heated through.
  • Off the heat, add pesto and toss to blend.
Print
Keyword pesto, Sausages

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Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

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