Inquiring minds want to know…
Are you the kind of person who can make plans and go out on a Monday, or do you crash on the couch the moment you walk through the door, barely able to move enough to make dinner, work out, or pop popcorn for an episode of The Bachelor?
If it wasn’t obvious, I’m firmly in the homebody camp — call me a wannabe seventy-two-year-old who listens to Bette Midler.
Now, more importantly: did you watch the VMAs? How much secondhand embarrassment did Miley’s outfits cause you?
If any?
I’m a huge fan of a good rice bowl. I love fried rice in all its forms, but sometimes that version takes a bit more effort. For weeknight ease, give me jasmine rice (Trader Joe’s brown jasmine is my go-to), shredded pork or chicken, and roasted vegetables to stir in. Bonus points for caramelization or a little bacon.
It’s the ultimate leftover bowl.
Sad news: this might be the end of my current pineapple obsession. The love will continue, but come fall I’ll likely pivot to more classic flavors (butternut, I’m looking at you). Or maybe pineapple and butternut together will become a thing — that actually sounds promising.
Also: I used cute sweet mini peppers in this dish. Be warned — occasionally one will be unexpectedly spicy. Watch out for the seeds.
I know some of you may be surprised I’m eating sausage. It’s not my favorite, usually because of fennel, but this chorizo had no fennel — which made all the difference. There aren’t many foods I truly dislike, but fennel is one, and sausage is only iffy sometimes. I can usually find a way to enjoy most vegetables, but celery and raisins are undoable for me.
Everything else is usually a win.
The standout here might seem like the caramelized pineapple, but the real game-changers are the two creams: avocado cream and chipotle cream. Drizzled over the bowl, the avocado cream brings a fresh, mild balance while the chipotle cream adds smoky heat. Together they elevate the whole dish.
I almost added grilled corn, but held back to avoid repeating myself. If you have grilled corn on hand, toss some in — you won’t regret it. It’s Monday, after all.
Pineapple Chorizo Rice Bowls
Yield:
4
1 hour
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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 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
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Prepare the rice according to package directions before starting. Use 2 cups dry rice to yield about 4 cups cooked.
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Heat a skillet over medium and add the olive oil. Cook the onion for about 5 minutes until softened, then add the garlic and cook briefly. Add the chorizo, breaking it into small pieces, and season with salt, pepper, and smoked paprika. Cook, stirring often, until browned, about 6 to 8 minutes. Transfer the chorizo mixture to a bowl.
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Keep the skillet over medium heat and add the butter. Add the pineapple and cook until slightly caramelized, then add the sliced peppers and cook about 5 more minutes, stirring often. Return the chorizo to the skillet along with the cooked rice and stir in the green onions. Reduce heat to low and warm everything through. Serve in bowls and top with avocado cream and chipotle cream. Offer lime wedges on the side.
Avocado Cream
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Combine the avocado cream ingredients in a food processor and puree until smooth.
Chipotle Cream
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Blend the chipotle cream ingredients in a food processor until smooth and combined.
Did you make this recipe?
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Now isn’t that a dream.