Chorizo tomato sauce with rice
About 1 lb of chorizo (no casing)
1 bell pepper
1/2 carton of mushrooms
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp cayenne pepper
1/2 jar of your favorite tomato sauce
1/2 cup of chicken broth
2 tbsp tomato paste
salt and pepper to taste
In a large pot, begin browning your chorizo. If you need an oil, add it in before. I used a nonstick pot so I let the fat melt from the chorizo. When the chorizo is done cook and crumbled, add your chopped onion, bell pepper, and mushrooms. Let the onions get translucent and let the veggies soften for about 5-7 mins. Then add all the other ingredients and mix well. Let the whole mixture simmer for at least 15 mins. I let it simmer for 1 hr.
The chorizo gives this amazing flavor so you shouldn’t need too much salt or spice. It has a really delicious latin flavor!
Put on top of your favorite rice. I made cauliflower rice by throwing some pieces of cauliflower into the food processor and pulsing them until they were rice size.