Black Beans and Rice

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Yields: 4-6 Servings

Ingredients:

• 2 tablespoons olive oil
• 2 cloves garlic-minced
• 1 Onion- medium dice
• 1 red and 1 yellow bell pepper- large dice
• 1 lb. Aguila Mexicana Mini Chub Chorizo
• 15 oz. can black beans-drained
• 1 tablespoon chopped  cilantro
• ½ teaspoon cayenne pepper 
• Salt- to taste 
• ½ lb Chihuahua cheese

Rice:

• 1 cup long grain rice
• 2 cups water
• Pinch of salt

Directions: 

1. Cook  until browned about 8 minutes, set aside. In a medium sauce pan add olive oil, sweat onion and garlic until onion is almost translucent.
2. Add bell peppers and cook till tender but firm. 
3. Add cooked Aguila Mexicana Mini Chub Chorizo, cayenne, cilantro and black beans. 
4. Cook on medium low heat for 20 min. Add salt to taste. 

For the rice:

1. Wash rice under running water to wash out any extra starches that will make it  sticky. Add rice and water in a medium sauce pot and bring to a boil. 
2. After water has begun to boil, reduce heat to medium and cover rice with a lid. After 10- 15 minutes, use the end of a wooden spoon to check if the water has absorbed into the rice. 
3. If water is absorbed, fluff with a fork. Serve black beans and Aguila Mexicana Mini Chub Chorizo over rice and top with Chihuahua cheese.

 Yields: 6 Servings

Ingredients:

• 1 large sweet potato, chopped into small pieces
• 1 Tablespoon olive oil
• Salt & pepper
• 12 ounces Aguila Mexicana  soy chorizo
• 1 can black beans, drained and rinsed
• Bibb or gem lettuce

For the Creamy Avocado-Lime Sauce

• 1 avocado
• ¼ cup Greek yogurt
• Juice of 2 limes
• ½ teaspoon salt
• 2 Tablespoons olive oil
• ¼ cup packed cilantro

Directions: 

1. Heat cast iron skillet over medium-high heat until hot. Add chopped sweet potato and olive oil. Sprinkle with salt and pepper and cook for 7-10 minutes until potatoes starts to brown and begin to soften.

2. Cover skillet and cook for 10 minutes until the potatoes are tender. Remove potatoes from skillet.

3. Remove chorizo from casing and add to skillet, cooking until the temperature reaches 165 degrees F, about 8-10 minutes.

4. While chorizo cooks, make the creamy avocado-lime sauce. Add all ingredients to a food processor and process until smooth. If the consistency is too thick, add a little more olive oil or lime juice.

5. Add sweet potato and black beans into the skillet with the chorizo and cook until heated through.

6. Serve the sweet chorizo mixture in gem lettuce topped with the creamy avocado-lime sauce.

Yield: 4-6 Servings

Ingredients

• 1  tablespoon vegetable oil
• 10  ounces Aguila Mexicana “Hot” or “Mild” chorizo, casings removed
• 1 small onion, diced
• 1  pound red skinned new potatoes, cut into small (1/4-inch) dice, and boiled
• Kosher salt and fresh ground black pepper

Directions: 

1. Heat the oil in a heavy large skillet over medium-high heat. 
2. Add the chorizo and cook,  breaking up the clumps, until dry and crisp, about 10 minutes. 
3. Using a slotted spoon,  transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. 
4. Add the onions and boiled potatoes and sauté until brown, about 12 minutes. 
5. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. 
6. Transfer to a serving bowl and serve.

Yield: 8 Servings  

Ingredients:

• 1 (14.5-ounce) can chicken broth
• 1 cup long  grain rice
• 1 pound  Aguila  Mexicana chorizo
• 1/2 yellow onion, chopped
• 1 clove garlic, minced
• 1 (10-ounce) can diced tomatoes and green chilies
• 1 cup frozen corn, defrosted
• chopped fresh cilantro, optional

Directions:

1. Bring chicken broth to a boil in a medium saucepan. Stir in rice, cover, and  simmer for 15 minutes.
2. Add chorizo to a large nonstick pan over medium heat. Use a wooden spoon to  break it into small pieces. Once partially cooked, add onion and garlic  and continue to cook until chorizo is cooked through and onion is soft.
3. Add  tomatoes and corn to the chorizo and let simmer for about 5 minutes to  cook off some of the liquid.

Yieldd: 5 Servings

Ingredients: 

• 1 lb bulk pork chorizo sausage
• 1 medium onion, finely chopped (1/2 cup)
• 1 can (14.5 oz) organic diced tomatoes with garlic and onion, undrained
• 1 ¾ cups Progresso™ chicken broth (from 32-oz carton)
• 5 cups uncooked dumpling egg noodles or wide egg noodles (8 oz)
• ½ cup water 

Directions:

1. In 12-inch nonstick skillet, cook chorizo and onion over medium-high heat 8 to 10 minutes,  stirring frequently, until chorizo is no longer pink and onion is tender.
2. Stir in remaining  ingredients. Increase heat to high; heat to boiling. Reduce heat to medium; cover and cook 10 to 15 minutes, stirring occasionally, until noodles are tender and mixture is desired consistency.