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Yucatán Smoked “Chorizo” RightRice Bowls

This Little Goat went to Yucatán
  • This Little Goat went to Yucatán

yields

4 servings

time

25 minutes

time

25 minutes

ingredients

 

1 package Original RightRice

Cooking oil, such as canola or vegetable oil

1 package Abbot’s Butcher Spanish Smoked “Chorizo”

1 red bell pepper, thinly sliced

1 sweet onion, thinly sliced 

Kosher salt

½ pineapple, diced 

1 ripe avocado, diced 

1 Tbsp fresh lime juice, plus more as needed 

Fresh cilantro leaves, roughly torn

This Little Goat went to Yucatán

This Little Goat went to Mexico Everything Crunch 

 

instructions

Cook RightRice according to package instructions. Set aside.

Heat a skillet over medium heat and coat with a drizzle of cooking oil. Add in the “chorizo” and sauté, breaking apart with a wooden spoon, until lightly browned and warmed through, about 6-8 minutes.

Meanwhile, heat a separate skillet over medium heat and coat with about 1 tablespoon of cooking oil. Add in the peppers, onion and ½ teaspoon salt. Sauté until softened and beginning to brown, about 5-6 minutes.

In a small mixing bowl, combine the diced pineapple, avocado, lime juice, a drizzle of oil (about 1 teaspoon) and a pinch of salt. Season to taste with salt and additional lime juice, as desired. 

Divide Right Rice among 4 serving bowls. Top each with a spoonful of smoky “chorizo,” sautéed peppers and onion, pineapple & avocado salsa and fresh cilantro. Top with a drizzle of This Little Goat went to Yucatán sauce and a sprinkle of Mexico Everything Crunch for a zesty, crunchy finish!

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