Chorizo with red rice

Ingredients:

1 pound chorizo sausage, bulk or removed from casings, browned and drained
1 tablespoon oil
1 green bell pepper, seeded and diced fine
1 sweet onion, such as Mayan Sweet or Vidalia, diced fine
2 cups enchilada sauce
4 cups water
1 teaspoon cumin, ground
2 teaspoons salt
1 teaspoon paprika
2 cups white rice, long grain
1 can(small) tomato paste
5-6 cloves garlic, chopped

Preparation:
Remove any casings from chorizo sausage. Brown sausage in non-stick Dutch oven. Drain fat off. In the non-stick Dutch oven, heat 1 tablespoon of  oil. Sauté the pepper, the garlic and the onion, until the onion is transparent, about 10 minutes.

Add enchilada sauce, water, tomato paste, browned and drained chorizo sausage, cumin, salt, and paprika to the Dutch oven and stir well. Bring to a boil. Cover and simmer for 15 minutes. Add rice. Cover and simmer for 20 to 30 minutes, or until rice is done.
Serves 8.

 

GK's notes:  We didn't have any peppers tonight, and I'm not sure I missed them at all.  We'll try it with them next time, but I'm betting we'll go back to  not after that.  The enchilada sauce we had was too spicy for my son and me, so my husband used half enchilada sauce,  half Hunt's tomato sauce.  He also used Jasmine rice, instead of plain.  I'm not sure how much of a difference it made, but this was really, really yummy.  We can't have pork, so we used our own homemade, beef chorizo, so it was kind of exciting for us.  Personally, I think it could use even more of the tomato-y sauce, or extra water, maybe.  It was better saucy, but after the rice was finished cooking, it was more paste-like, which was still fine (by which I mean insanely delicious), but maybe more saucy next time.  505 brand enchilada sauce and salsas are vinegar and corn-free.