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
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.
Did you make this recipe?
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64 Comments on “Pineapple Chorizo Rice Bowls with Avocado and Chipotle Cream.”
Unfortunately, I did not watch the VMAS, but I am definitely also a wannabee 72 year old. I mean, I go to bed at 8:00.
Sometimes 7:30. And I’m 24. JUDGE ME.
BUTBUT I also love me a good rice bowl. and that pineapple? DEAD. Pinned!
I usually go to bed around 9:30 and I keep telling myself maybe I will start reversing age (I’m 25!) and be willing and able to stay up past a child’s bed time again. Happy to hear I’m not the only one!!
The only thing that has made me stay up past a child’s bedtime is… having a child! ha.
I’m also 24 and find myself ready for bed by 7:30. Sometimes that just means I’m in bed reading for a couple hours, but basically yes, I feel all of you on this!
Unfortunately I did not have the opportunity to watch the VMAs as I am currently up to my eyeballs in moving madness. . . which means I have been eating takeout breakfast, lunch and dinner. But now that my boxes are piled to the ceilings in my temporary housing. . .I am desperately yearning for a home cooked meal. It looks like this rice bowl will be on tonight’s menu. Yum! Yum! Yum!
BTW. . .glad I am not the only one who avoids celery like the plague.
it’s the worst.
This rice bowl sounds divine!! Like a better version of Chipotle’s burrito bowls. Pinned this!
I turned the TV on to see Miley in one of her crazy outfits, literally said “I’m too old for this shit” and then turned it off. HA! I didn’t even know who half the performers were?!?! What is going ON!!!
I would totally like to make these bowls for dinner tonight, but my fridge is brimming with a ridiculous amount of leftovers. Gonna make it soon!
that’s why we’re friends!
I love rice bowls and the combination of chorizo and pineapple has my mouth watering! Looks so darn good!
You know the way to my heart, and it is through all the things in this bowl! What a great summery bowl for the last day of August. Definitely making this tomorrow!!
Love rice bowls!!! And that pineapple with avocado cream. Yep! Yep!
These rice bowls look amazing! I definitely want to save this recipe and put it on our menu plan for next week!
Paige
http://thehappyflammily.com
I’m one of those people who melts into the couch cushions on Mondays and balances my dinner on my lap while I watch trashy television. I’m gonna have to add this chorizo rice bowl to my routine.
YES to that.
OMG! You are totally speaking my language with this. I was looking forward to the steaks I had pulled out of the freezer for dinner tonight, but now I’m just looking forward to going to bed so I can run to the store and grab the ingredients for this. Must make asap!
I didn’t watch the VMAs, but I saw the photos of Miley’s outfits after and cringed.
And there is no way I would ever think grilled corn is boring, ever. lol. I add corn to everything, sometimes just so that I have a different color in my food.
And oh my gosh, I can NOT wait until fall officially starts, maybe sooner than that, so that I can go crazy with the butternut squash. I’ll pick butternut squash over pumpkin any day.
And this rice bowl is my kind of meal. I mean, avocado and chipotle cream? It sounds like heaven. I need this in my life. Sometime this week.
Quite possibly the best rice bowls ever, LOVE these!
Hey, I made this last night and it was awesome! My husband and I are heat junkies so I thought throwing an entire chile into the sweet bell pepper mix would add a nice kick – HOLY SMOKES was it hot! We both still enjoyed it but I wouldn’t make that adjustment again! Trying to bring back the heat of the summer through my food :S Thanks for a recipe that will get him to eat pineapple! I had never tried chorizo or adobo sauce before and am going to add it into the supper mix now!
Who in the world likes fennel?! Like, seriously go eat an entire bag of black jelly beans in the corner and don’t talk to me. Yuck.
These look amazing. Pinned for sure.
Made these last night and they were great! Thanks for the recipe.
This looks like the most awesome Mexican take on fried rice I have ever seen! Love the addition of pineapple.
This is a liiiiittle like mexican haystacks but way better! I want to try that chipotle cream sauce!
¡Fantástica receta! Fácil de preparar, con buenas fotografÃas y un resultado final delicioso. Gracias por conpartirla con todos/as.
/http://www.mascasaonline.com
¡Fantástica receta! Fácil de preparar, con buenas fotografÃas y un resultado final delicioso. Gracias por conpartirla con todos/as.
/ http://www.mascasaonline.com
I don’t even know what channel MTV is ._.
Also, I can’t with the whole Miley-tongue-out-business. I’m a grandmother!
I am firmly in the YES camp of you creating something pineapple and butternut. Bonus if that pineapple is roasted, for what it’s worth!
Also, raisins are the worrrrssssttttt!
But this bowl looks like the best. Chorizo!
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Made this tonight and it was so good! Thanks for the awesome recope!!
*Recipe…autocorrect fail!
I also love pineapple in savory applications – this looks nutritious and oh-so-unexpected. Can’t wait to make it this week!
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I went off script a bit based on what I had in the house, but your recipe inspired some serious deliciousness!!! I had some soy chorizo from Trader Joe’s that I had been wanting to try and it was sooo good in this recipe. (I will definitely be buying it again!!) I also used some frozen diced pineapple and frozen corn (from TJ’s too). Thank you so much for sharing- what an unexpected, great combination of flavors!!! :)
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Hi Jessica today’s dinner is the pineapple chorizo bowls, I make my own chorizo, so I make extra and freeze. So happy I had some for this delicious dish. I will post the preparing of colorful vege’s.! Thank you once more. The rice is  now done,now I will put all together :)
Finally got around to making this tonight. What a welcome meal on a cold Friday night in Canada!! Your blog is my absolute favourite, my boyfriend is always asking which meal of Jessica’s we are making on any given night. Keep doing what you are doing, its awesome! xo
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It looks awesome-def going to make this! How long are the creams good for if refrigerated?
I realize this recipe is pretty old, but it is new to me. Made it this weekend and am in love. Wondering, though, if you have advice on keeping the avocado sauce for more than a day. It turned a very off-putting shade of brown and I am curious at what point it actually is bad vs when it simply just looks bad. If it doesn’t have a very long fridge-life, do you have suggestions of a longer lasting cream to substitute?
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