Pineapple Chorizo Rice Bowls with Avocado and Chipotle Cream


  • 4 cups cooked jasmine rice
  • 1 tablespoon olive oil
  • 1/2 sweet onion, diced
  • 2 garlic cloves, minced
  • 1 pound chorizo, removed from the casing (if needed)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon unsalted butter
  • 1 1/2 cups chopped pineapple, (about 1/2-inch cubes)
  • 6 to 8 sweet mini bell peppers, sliced
  • 4 green onions, thinly sliced


  • 1/3 cup plain greek yogurt or sour cream
  • 1 avocado, chopped
  • 1 lime, juiced
  • 1/8 teaspoon salt


  • 1/3 cup plain greek yogurt or sour cream
  • 1 chipotle pepper in adobo
  • 1 tablespoon adobo sauce from a can of chipotles
  • 1/2 lime, juiced


  • Prepare the rice according to directions before starting anything else. You want to cook 2 cups dry in order to get 4 cups cooked!
  • Heat a skillet over medium heat and add the olive oil. Stir in the onion and cook for 5 minutes, until slightly softened. Stir in the garlic and cook for a few seconds. Add in the chorizo, breaking it up with a wooden spoon into tiny crumbles. Season it with the salt, pepper and paprika. Cook the sausage, stirring often, until its browned and golden, about 6 to 8 minutes. Transfer the contents of the skillet to a bowl.
  • Keep the skillet over medium heat and add the butter. Toss in the pineapple and stir, cooking until slightly caramelized. Stir in the sliced peppers and cook for 5 more minutes, stirring often. Add the chorizo back to skillet along with the rice. Stir in the green onion. Reduce the heat to low. Toss everything together and stir until it all warms. Scoop servings into bowls and top with the avocado and chipotle cream. Serve with lime wedges.


  • Add ingredients to a food processor and puree until smooth and creamy.


  • Add the ingredients to a food processor (I do it AFTER the avocado, but I don’t clean the processor, no biggie) and blend until creamy and pureed.

Credits: Good Housekeeping

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