black beans and rice with chicken and chorizo

chicken and chorizoI have made this recipe from Cooking Light a few times. Whenever I make a chorizo recipe, however, I use soy chorizo, generally Trader Joe’s. As tasty as it is it is also really, really strong. When I made this recipe previously I made a note in my database to use only a quarter of the package instead of half, as I am wont to do.

I made the recipe recently and did just that. I divided up the other three-quarters, froze them, and sealed them up with my trusty FoodSaver. As for the present dish using only a quarter of the package was just the key. Big and bold flavor, but not overwhelming.

That works.



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