Seasoned Rice with Chorizo

Seasoned Rice with Chorizo

Most meals around our house are like an episode of The Food Network's Iron Chef. We never know what we're going to have too far in-advance.

It usually starts with "You know we have ________ in the fridge yet".

However, in this case, I was digging through the freezer looking for a protein. Chicken - nah, just had it. Beef - nope, need to give it a rest. Pork chops - mmm nah-uh, just not feelin' it.

Tonight's secret ingredient is...Chorizo sausage! Allez Cuisine!

Now...what to do with it? This is what I came up with...

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross-Contact.


1 cup rice (Lundberg)
2 cups of gluten-free chicken broth
(Kitchen Basics, Swanson’s, Pacific, Imagine)
1 tbsp butter
1 tsp salt
Penzey's Forward seasoning

Klemment's gluten-free chorizo sausage - sliced
1 or 2 carrots, finely diced
1/2 cup diced white onion
Salt & Pepper
Granulated garlic
Olive Oil
Green Peas (frozen, but fresh if you've got 'em)
Fresh Parsley - roughly chopped


Combine rice, broth, butter, salt and seasoning in a pot. Bring to boil and stir once. Cover and simmer for 20 minutes.

Add olive oil and carrots to large pan saute on med-high heat until carrots start to soften. Add a bit of water to help steam carrots.
Add onion and stir
Season with salt, pepper, granulated garlic
Add sausage to pan and stir.
Lower heat once everything is heated thru
Add rice to pan when it's finished cooking.
Mix ingredients well.
Add chopped fresh parsley right at the end.

Until the next good eats - cook well and be well.


Cashew Chicken Stir-fry


The recipe is from Taste of Home's Treasury of Christmas Recipes.

This is our favorite stir-fry recipe. The sauce has a perfect balance.

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross-Contact.


2 cups GF Chicken Broth (Campbell's Natural Goodness, Kitchen Basics)
1 pound boneless, skinless chicken breasts - cut into bite sized pieces
2 cloves of garlic, minced
1/2 cup sliced carrots
1/2 cup sliced celery
3 cups broccoli florets
1 cup Snow or Snap peas
1/4 cup GF corn starch (Argo)
3 tablespoons GF soy sauce (La Choy)
1/2 teaspoon ground ginger
1 1/2 cups of cashews

Cooked rice (optional)


In skillet or wok, add 3 tablespoons of broth and heat.
Add chicken, stir-fry over medium heat until pink is gone (3 -5 minutes).
Remove chicken with slotted spoon and set aside.
Add garlic, carrots & celery to pan - stir-fry for 3 minutes.
Add broccoli and peas - stir-fry for 4-5 minutes - till crisp tender.

Combine corn starch, soy sauce, ginger & remaining broth and mix.
Add chicken to pan.
Add liquid to pan.
Cook and stir for several minutes - sauce will thicken.
Stir in cashews or add cashews when serving.

Al Notes:

I tend to use more chicken broth than stated. We like to have a bit more sauce.