Growing up, we ate one type of rice only – jasmine. Jasmine rice with adobo. Jasmine rice with stir-fried steak and green peppers. Jasmine rice with a little splash of soy sauce. Jasmine rice with butter and frozen mixed vegetables…
I actually had no idea that other types of rice existed until running off to college in the Southwest where finding jasmine rice was damn near impossible outside of Whole Foods. (Actually, that’s not quite true. On some level I knew that my mom’s biko consisted of some other type of rice, but it wasn’t until college and the epic quest for an Asian grocery in the desert that I figured out what kind).
Since that time, I’ve branched out a little. I’ve experimented with Mexican-style rice with tomatoes and chile peppers, Spanish paella, Italian risotto and Indian-style basmati rice with cardamom and cinnamon sticks. It’s been fun.
So, when I heard there was a rice bowl idea/recipe contest I was ready.
The USA Rice Federation is currently accepting submissions to the aforementioned contest. I’ll share my submission if you share yours…
Smoky Spanish Chorizo and Chickpea Bowl
1/2 lb chorizo 9 (2-3 links), sliced
1 c. dried chickpeas, rinsed and simmered until tender (or one 28oz can chickpeas)
1 lb fresh spinach, steamed (or 1lb frozen spinach, thawed)
1 small onion, sliced
3 garlic cloves, minced
2 T. smoked paprika
1 t. oregano
1 t. ground cumin
1 t. red pepper flakes (optional)
1/4 c. white wine vinegar
1/2 c. water
2T olive oil
salt and pepper to taste
1. Brown chorizo in a large skillet. Add onions, garlic and olive oil and cook until onions are soft.
2. Add paprika, oregano, cumin, red pepper flakes. Cook about 1 min.
2. Add chickpeas, vinegar and water. Cover and simmer for about 20minutes.
3. Add spinach. Cover and cook until spinach is warm.
Serve over steamed white or brown rice.