Zesty Adobo Chorizo Skillet with Cumin-Lime Rice

Preparation

15 Mins

Cooking time

25 Mins

Serving

This one-skillet chorizo dinner brings bold citrus-adobo heat to the table with almost zero fuss, and the cumin-lime rice cooks hands-free on the side burner while you work the skillet. Everything lands on the table at the same time, and cleanup is a breeze.

Ingredients

For the Chorizo & Sauce

14 oz fresh or semi-cured chorizo sausage, sliced into ½ in rounds
2 tbsp adobo sauce (from a can of chipotles in adobo)
1 chipotle pepper in adobo, finely minced
1 tbsp olive oil
1 medium yellow onion, thinly sliced
3 garlic cloves, minced
1 tsp ground cumin
½ tsp smoked paprika
Zest of 1 large orange
3 tbsp fresh orange juice
2 tbsp fresh lime juice
½ tsp salt
¼ tsp black pepper

For the Bell Peppers

1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 tbsp olive oil

For the Cumin-Lime Rice

1½ cups long-grain white rice
3 cups water
1 tsp ground cumin
¾ tsp salt
Zest of 1 lime
2 tbsp fresh lime juice
2 tbsp fresh cilantro, roughly chopped (optional)

To Finish

Extra lime wedges, for serving
Thin orange slices or zest curls, for garnish (optional)

Steps

Bring the water to a boil in a medium saucepan over high heat. Add the rice, cumin, and salt, stir once, then reduce heat to the lowest setting. Cover tightly and cook for 18 minutes undisturbed.
While the rice comes to a boil, heat a large skillet over medium-high heat. Add the olive oil for the chorizo, then add the chorizo rounds in a single layer. Sear for 2 to 3 minutes per side until deeply golden and the edges are caramelised. Transfer to a plate and set aside, leaving the drippings in the pan.
Reduce the skillet heat to medium. Add the remaining olive oil, then add the onion and both bell peppers. Cook for 5 to 6 minutes, stirring occasionally, until softened and lightly charred at the edges.
Add the garlic, cumin, and smoked paprika to the skillet. Stir constantly for 60 seconds until fragrant.
Add the adobo sauce, minced chipotle pepper, orange zest, orange juice, and lime juice. Stir to combine and scrape up any browned bits from the bottom of the pan. Season with salt and pepper.
Return the chorizo to the skillet and nestle it into the sauce. Reduce heat to medium-low and simmer for 4 to 5 minutes, until the sauce thickens slightly and coats everything in a glossy, rust-coloured glaze.
While the chorizo finishes simmering, check that your 18-minute rice timer is close to done. Once the rice is cooked, remove it from the heat and let it sit covered for 2 minutes. Then fluff it with a fork and stir in the lime zest, lime juice, and cilantro if using.
Plate the cumin-lime rice first, spoon the chorizo skillet generously over or alongside it, and finish with lime wedges and orange garnish if desired. Serve immediately.

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