Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, cheesy chorizo rice. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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Cheesy Chorizo Rice is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Cheesy Chorizo Rice is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook cheesy chorizo rice using 13 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Cheesy Chorizo Rice:

1. Prepare Chorizo Fresh Sausage
2. Prepare small Onion (diced)
3. Get can Italian Recipe Stewed Tomatoes (not drained)
4. Prepare jar Ragu Double Cheddar
5. Take can Corn (drained)
6. Take can Seasoned Southern Style Blackeye Peas (rinse&drain)
7. Prepare Chicken Broth
8. Take Chilli Powder
9. Prepare Cumin
10. Take Garlic Powder
11. Get Onion Powder
12. Make ready Paprika
13. Make ready White Rice (uncooked)

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Steps to make Cheesy Chorizo Rice:

1. Drain and rinse well corn and blackeye peas in collander. Set aside in sink.
2. Put the nanoceramic inner pot in the Foodi, no crisp & cook basket nor any racks. Turn the Foodi on and set to Saute.
3. Slice sausages to split casing. Remove casings and discard. Put sausage in Foodi and use wooden spoon to crumble it as it cooks.
4. When sausage is almost done cooking (about 5 minutes), add onion. Saute together two minutes.
5. 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.
6. 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.
7. Put the pressure cooker lid on the Foodi with the valve positioned to seal. Set it to high pressure for 10 minutes.
8. Let it natural release 3 minutes when done. Then quick release the pressure valve.
9. 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.
10. Serve with crumbled tortilla chips, shredded cheddar, and/or sour cream.

Today I'm sharing a great recipe that I'm certain you'll find yourself making over and over again. 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. Place the cooked chorizo on a paper towel lined plate to drain excess grease.

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