Chorizo Fried Rice

By cheeserohan

Ingredients

• 1 1/2 1 1/2 1/2 Tbsp vegetable or canola oil
• 1 1/2 1 1/2 1/2 Tbsp vegetable or canola oil
• 1 1/2 1 1/2 1/2 Tbsp vegetable or canola oil
• 1 1 1 small red onion, finely chopped
• 1 1 1 small red onion, finely chopped
• 1 1 1 small red onion, finely chopped
• 1 1 1 large poblano child, chopped
• 1 1 1 large poblano child, chopped
• 1 1 1 large poblano child, chopped
• 2 2 2 tsp ground cumin
• 2 2 2 tsp ground cumin
• 2 2 2 tsp ground cumin
• 1 1 7 to (about 7 oz) medium-grain yellow rice, cooked according to package directions
• 1 1 7 to (about 7 oz) medium-grain yellow rice, cooked according to package directions
• 1 1 7 to (about 7 oz) medium-grain yellow rice, cooked according to package directions
• 1 1 1 c canned black beans, rinsed
• 1 1 1 c canned black beans, rinsed
• 1 1 1 c canned black beans, rinsed
• 2 2 2 Tbsp soy sauce
• 2 2 2 Tbsp soy sauce
• 2 2 2 Tbsp soy sauce
• 2 2 2 cloves garlic, finely chopped
• 2 2 2 cloves garlic, finely chopped
• 2 2 2 cloves garlic, finely chopped
• 1/3 1/3 1 to 2 cream, thinned with 1 to 2 Tbsp water
• 1/3 1/3 1 to 2 cream, thinned with 1 to 2 Tbsp water
• 1/3 1/3 1 to 2 cream, thinned with 1 to 2 Tbsp water
• 1/2 1/2 1/2 c chopped fresh cilantro, for garnish
• 1/2 1/2 1/2 c chopped fresh cilantro, for garnish
• 1/2 1/2 1/2 c chopped fresh cilantro, for garnish

Preparation

Step 1

1. In a large skillet, heat the oil over medium-high. Add the onion, child, and 1 tsp cumin; season with salt and pepper. Cook, stirring occasionally, until the vegetables soften, about 5 min. Stir in the rice, beans, chorizo, soy sauce, and garlic. Cook over high heat, stirring often, until fragrant, 3 to 5 min; season.

2. In a small bowl, mix the sour cream with the remaining 1 tsp cumin.

3. Divide the fried rice among 4 plates. Drizzle with the sour cream mixture. Top with the cilantro.