Cheesy Chorizo Rice. Great recipe for Cheesy Chorizo Rice. Ninja Foodi dinner, but would work the same with most any pressure cooker. What I like about this recipe is it was quick, easy, filling, inexpensive, and made a whole meal with just one pot.

Put the nanoceramic inner pot in the Foodi, no crisp & cook basket nor any racks. Turn the Foodi on and set to Saute. Cheesy Chorizo Bites - A quick and easy appetizer perfect for game day! You can cook Cheesy Chorizo Rice using 13 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Cheesy Chorizo Rice

You need 20 oz of Chorizo Fresh Sausage.
It's 1 of small Onion (diced).
You need 14.5 oz of can Italian Recipe Stewed Tomatoes (not drained).
It's 16 oz of jar Ragu Double Cheddar.
It's 15.25 oz of can Corn (drained).
Prepare 14.5 oz of can Seasoned Southern Style Blackeye Peas (rinse&drain).
You need 12 oz of Chicken Broth.
You need 2 Tsp of Chilli Powder.
It's 2 Tsp of Cumin.
It's 2 Tsp of Garlic Powder.
You need 2 Tsp of Onion Powder.
Prepare 1 Tsp of Paprika.
Prepare 1 cup of White Rice (uncooked).

Crescent dough filled with chorizo, cream cheese, and cheddar cheese. If there's one thing I love its an easy appetizer that delivers big flavors. Today I'm sharing a great recipe that I'm certain you'll find yourself making over and over again. Mexican Chorizo Rice is a fully flavored and spicy rice dish that goes great with tacos, quesadillas, burritos, you name it!

Cheesy Chorizo Rice step by step

Drain and rinse well corn and blackeye peas in collander. Set aside in sink..
Put the nanoceramic inner pot in the Foodi, no crisp & cook basket nor any racks. Turn the Foodi on and set to Saute..
Slice sausages to split casing. Remove casings and discard. Put sausage in Foodi and use wooden spoon to crumble it as it cooks..
When sausage is almost done cooking (about 5 minutes), add onion. Saute together two minutes..
Break up the tomatoes by squeezing them through your fingers into the Foodi pot, and pour remaining juices from can in the pot. Add cheese sauce, corn, blackeye peas, broth, and spices. Stir well..
Gently sprinkle rice over mixture. Using the wooden spoon, gently tap it just under the surface of the mix. You don't want it going to the bottom..
Put the pressure cooker lid on the Foodi with the valve positioned to seal. Set it to high pressure for 10 minutes..
Let it natural release 3 minutes when done. Then quick release the pressure valve..
Stir it and let it sit warming another 5-20 minutes. The sauce will absorb more into the rice and become thicker as it sits. Serve at your desired consistency..
Serve with crumbled tortilla chips, shredded cheddar, and/or sour cream..

It's loaded with fresh chorizo sausage that's been cooked and crumbled, some corn, and a can of Rotel tomatoes. I like to grate the mozzarella (as opposed to hiding a big chunk of it in the middle). You still get the stringiness of the mozzarella and the cheesy flavour but the rice seems to stay a better texture when reheating them by having the mozzarella dispersed throughout the whole ball. Lay down the chicken evenly in the pan. This baked rice studded with chorizo, chickpeas, currants, and tomatoes is my heartier, adapted version of Claudia Roden's Baked Rice with Chickpeas and Currants from The Food of Spain.