Pineapple Chorizo Rice Bowls with Avocado and Chipotle Cream.

Inquiring minds want to know…

Are you a Monday go-outter? Like can you plan things on Monday and go to events and go to parties and go to bars or do you come home and fling yourself on the couch, barely able to peel yourself off the pillows in order or make dinner or workout or pop popcorn for an episode of The Bachelor?

It’s probably not a secret as to what kind of Monday person I am, says this wannabe 72-year old as she listens to Bette Midler.

But on to more important things:

Did you watch the VMAs and how much secondhand embarrassment did you feel for Miley’s outfits?

If any?

I desperately love a good rice bowl.

I REALLY love a good fried rice, but while it’s a simple dish there can be more work involved. You know?

Give me some jasmine rice (trader joe’s makes a brown jasmine that is my all-time favorite), a shredded pork or chicken and some roasted veggies to mix it all up. Bonus points if things are caramelized or bacon makes an appearance.

It’s the ultimate leftover bowl!

In sad news: this may be the end of my pineapple obsession.

Don’t get me wrong: the obsession lives on, but I will probably be moving on to more cliché and basic things (i.e. BUTTERNUT!) come the fall. Orrrr… perhaps pineapple butternut shall become a new flavor?

This sounds promising.

Oh. And in other random nothings, I used some of those cute little sweet garden peppers that you can find right now, except I just have to say that every so often I was getting one that wasn’t so sweet – and super spicy! Be careful with da seeds, I say.

I know right now you’re all “who the heck are you and why are you eating sausage!” It is true, it is one of the less desired foods in my life, but man. It’s usually about the fennel seeds, which thank god there were none here. The insanity that would have ensued. Not good.

Last week I spent some time talking about foods I don’t enjoy and the truth is that… there aren’t many. Which is nuts! No fennel, obvs. Sausage? Meh. Veggies? I force myself but can find one way I really enjoy almost everything. Celery? Never. Raisins? Forget it. They ruin everything.

But anything else is pretty much a win.

I’m tempted to tell you that the best part here is the caramely pineapple, but really, the best part is the duo of creams. The entire thing drizzled with avocado cream and chipotle cream? It kicks it up and just adds a ton of flavor. The avocado cream is refreshing and mild and the chipotle cream spicy and face-punching.

ALSO. I really wanted to toss some grilled corn in here. But I held out. I didn’t want to bore you with OMG MORE GRILLED CORN. Moral of the story: if you have some on hand, toss it in! No regrets please. It’s Monday.

Pineapple Chorizo Rice Bowls

Yield: 4

Total Time: 1 hour hr

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4.80 from 10 votes

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Ingredients

• 4 cups cooked jasmine rice
• 1 tablespoon olive oil
• 1/2 sweet onion, diced
• 2 garlic cloves, minced
• 1 pound chorizo, removed from the casing (if needed)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon smoked paprika
• 1 tablespoon unsalted butter
• 1 1/2 cups chopped pineapple, (about 1/2-inch cubes)
• 6 to 8 sweet mini bell peppers, sliced
• 4 green onions, thinly sliced

avocado cream

• 1/3 cup plain greek yogurt or sour cream
• 1 avocado, chopped
• 1 lime, juiced
• 1/8 teaspoon salt

chipotle cream

• 1/3 cup plain greek yogurt or sour cream
• 1 chipotle pepper in adobo
• 1 tablespoon adobo sauce from a can of chipotles
• 1/2 lime, juiced

Instructions 

• Prepare the rice according to directions before starting anything else. You want to cook 2 cups dry in order to get 4 cups cooked!
• Heat a skillet over medium heat and add the olive oil. Stir in the onion and cook for 5 minutes, until slightly softened. Stir in the garlic and cook for a few seconds. Add in the chorizo, breaking it up with a wooden spoon into tiny crumbles. Season it with the salt, pepper and paprika. Cook the sausage, stirring often, until its browned and golden, about 6 to 8 minutes. Transfer the contents of the skillet to a bowl.
• Keep the skillet over medium heat and add the butter. Toss in the pineapple and stir, cooking until slightly caramelized. Stir in the sliced peppers and cook for 5 more minutes, stirring often. Add the chorizo back to skillet along with the rice. Stir in the green onion. Reduce the heat to low. Toss everything together and stir until it all warms. Scoop servings into bowls and top with the avocado and chipotle cream. Serve with lime wedges.

avocado cream

• Add ingredients to a food processor and puree until smooth and creamy.

chipotle cream

• Add the ingredients to a food processor (I do it AFTER the avocado, but I don’t clean the processor, no biggie) and blend until creamy and pureed.

Course: Main Course

Cuisine: American

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