T-fal Actifry Mexican Rice with Chorizo
- For the Rice:
- 1 large jalapeno
- 3-3 smaller chili peppers
- 1/2 Red Bell pepper – diced
- 1/2 Green Bell Pepper diced
- 1/2 Cup diced carrots
- 1/2 Cup diced onion
- 1 Can Petite Diced tomatoes with green chilies
- For the Chorizo:
- 1 pd Chorizo sausage
- 1/2 sweet onion diced and divided
- I jar Creama
- 1/2 pound Queso Cheese
- 1 Cup plus shredded Monterey Jack cheese
- Other Items:
- Canola or Vegetable Canola oil blend
- 2 ripe avocados
- Sour Cream
- Wheat tortillas
- Olive oil
- Small jar green chilies
In a small prep bowl, add a pinch of saffron threads to about ½ cup of very warm water. You want the water to become a deep, golden yellow that will die the rice yellow.
Rub your Jalapeno and Chili with oil and place in the T-fal Actifry.
Let the chilies roast until the skin becomes translucent and the skin on the Jalapeño begins to blister – about 8-12 minutes.
Warm the T-fal pan on the stove until the center temperature indicator is deep red, and drizzle ½ teaspoon of oil, adding the diced red and green peppers, onions and diced carrots. Sprinkle generously with coarse sea salt. Once tender, onions slightly translucent, add 1/3 can of tomatoes (taste the diced tomatoes for “heat” or use plain tomatoes, or fresh diced, and add chilies to taste).
Once the tomatoes are warmed, add your rice and fold using a rubber spatula until well mixed.
Pour the saffron water over the rice and mix well. Heat very well. Transfer the rice to a serving dish and keep warm.
In the T-fal Actifry add 6-8 chicken tenders, drizzle with oil and sprinkle with seasonings for 8-10 minutes, until the tenders are mostly white, turn over and add more seasoning mix.
In the same pan you sautéed the peppers, onion and tomatoes (do not clean between items) start frying the Chorizo sausage, adding onions once the sausages release some of their fat and liquids.
Add ½ c of finely diced onions to the pan and cook until translucent. Once the Chorizo is cool enough to handle, slice into pieces.
Let the pan with onions cool until your center is once again bright red indicating the pan is cool and pour in your Crema and turn the heat on medium. Add the crumbled Queso cheese (3/4-1 cup of cheese) and the Monterey Jack cheese.
Add the Chorizo and warm thoroughly.
Place the chicken over the rice, alternating with slices of avocado. Top with sour cream, pieces of the roasted jalapeño and cilantro oil drizzle (soak finely chopped cilantro in olive oil, add a pinch of sugar and some heat – chopped chilies, or juice).
Using wheat tortilla, spoon some of the crema cheese sauce and sausage, garnish (avocado, cilantro, onion, shredded cheese) ,and roll, folding the bottom shut so the cream does not drip.
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