Cheesy Chorizo Rice. Crumbled chorizo sausage, spinach, cherry tomatoes, and cheese add heat, flavor, and color to this delicious frittata. Frank Bruni developed this meatloaf recipe with Spanish chorizo and manchego cheese. Cook rice according to package directions, stirring salt into water before it comes to a boil.

Chorizo is available smoked or unsmoked, mild or spicy and is sometimes Chorizo recipes. Spicy Spanish sausages, pronounced 'chor-eetho', they are made all over Spain, as well as in Portugal. We could have rolled this cheesy chorizo filling in a tortilla. You can cook Cheesy Chorizo Rice using 13 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Cheesy Chorizo Rice

You need 20 oz of Chorizo Fresh Sausage.
It's 1 of small Onion (diced).
It's 14.5 oz of can Italian Recipe Stewed Tomatoes (not drained).
You need 16 oz of jar Ragu Double Cheddar.
You need 15.25 oz of can Corn (drained).
Prepare 14.5 oz of can Seasoned Southern Style Blackeye Peas (rinse&drain).
You need 12 oz of Chicken Broth.
You need 2 Tsp of Chilli Powder.
You need 2 Tsp of Cumin.
Prepare 2 Tsp of Garlic Powder.
Prepare 2 Tsp of Onion Powder.
You need 1 Tsp of Paprika.
It's 1 cup of White Rice (uncooked).

But we switched things up and put it in crepes. This One-Pot Shrimp and Chorizo Rice is an easy weeknight supper that is going to knock your socks off! If you love I Spanish inspired recipes, you're going to love this dish! This Cheesy Zucchini Rice makes the best side to any meal.

Cheesy Chorizo Rice step by step

Drain and rinse well corn and blackeye peas in collander. Set aside in sink..
Put the nanoceramic inner pot in the Foodi, no crisp & cook basket nor any racks. Turn the Foodi on and set to Saute..
Slice sausages to split casing. Remove casings and discard. Put sausage in Foodi and use wooden spoon to crumble it as it cooks..
When sausage is almost done cooking (about 5 minutes), add onion. Saute together two minutes..
Break up the tomatoes by squeezing them through your fingers into the Foodi pot, and pour remaining juices from can in the pot. Add cheese sauce, corn, blackeye peas, broth, and spices. Stir well..
Gently sprinkle rice over mixture. Using the wooden spoon, gently tap it just under the surface of the mix. You don't want it going to the bottom..
Put the pressure cooker lid on the Foodi with the valve positioned to seal. Set it to high pressure for 10 minutes..
Let it natural release 3 minutes when done. Then quick release the pressure valve..
Stir it and let it sit warming another 5-20 minutes. The sauce will absorb more into the rice and become thicker as it sits. Serve at your desired consistency..
Serve with crumbled tortilla chips, shredded cheddar, and/or sour cream..

It is so cheesy and delicious and the best part is that it is hidden with zucchini! So why not make it amazing by adding cheese and zucchini!? Here is a recipe for a delicious and leaner Mexican style chorizo. This recipe goes great in chorizo and egg breakfast tacos or even in queso dip. This Spanish rice is bursting with flavor and just the right amount of spicy.