tex-mex risotto with chorizo & sweet peppers + { an Anolon 11 piece Nouvelle Copper Cookware Set Giveaway CLOSED!}

Out with the old, in with new.

Isn’t that how the saying goes? Really, who comes up with these catchy phrases? Maybe it’s the shoe department folks? Because let’s be honest, what woman doesn’t give herself the excuse to purge the ‘ol closet just so she can fill it up again with cute pumps. That phrase was written for a woman. Am I right?

But there are few things that don’t necessarily need to be thrown out completely per se. They just need a little fluff. I adore risotto. Generally, we don’t see eye to eye and have more of a agree to disagree type of relationship. Okay, really, I have a black rice thumb. I couldn’t cook rice if my life depending on it! And yes, even in those fancy schmancy rice cooker things. Still gooey and burnt.

Don’t get me wrong, I love creamy risotto with some seared scallops on top. But if I am going to put in the stirring effort and really attempt rice perfection, I gotta spice it up. Not only with the ingredients – chili powder, cumin, garlic powder, chorizo, but with the pan I am making it in as well.

Anolon recently sent me their 3.5 Quart Nouvelle Copper Stainless Sauce Pot. Can I tell you how life changing this sauce pot is? The fact that yours truly made non-goop risotto should tell you everything. The copper ring at the bottom evenly dispenses heat so dodo-birds like myself won’t burn rice. Oh, and it’s super sexy looking too!

Now, the kind folks over at Anolon graciously giving away an Anolon 11-piece nouvelle copper pot and pan set valued at $400! So,you can cook sexy rice too! Make sure and enter below! *****THIS GIVEAWAY IS CLOSED!!!*****

And don’t forget to check out the other fabulous food bloggers and their delicious recipes!

The Law Student’s Wife – Spicy Braised Green Beans with Feta

Climbing Grier Mountain – Tex-Mex Risotto with Chorizo and Red Peppers

Rachel Cooks – Easy Beef and Vegetable Stir-Fry

Dessert for Two – Skillet Spanakopita

Cooking with Books – Orange Ginger Shrimp Stir Fry

Bakeaholic Mama – General Tso Cauliflower

Nutmeg Nanny – Spicy Penne alla Vodka

Garnish with Lemon – Spicy Sweet Chicken Stir-Fry

Lemons for Lulu – Orange Glazed Pork Chops

***Disclosure: I was not compensated for this post. All opinions expressed are 100% my own.***

Print Recipe

tex-mex risotto with chorizo & sweet peppers

Yield: Serves 4

Prep Time: 20 minutes

Cook Time: 25 minutes

Ingredients:

2 tablespoons unsalted butter
2 tablespoons olive oil
1 yellow onion, diced
1 cup arborio rice
3 cups chicken stock (more if needed)
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 pound chicken chorizo, cooked
2 to 3 sweet mini peppers, sliced into rounds
salt and pepper to taste

Directions:

In a medium sauce pot preheated to medium heat, add butter, olive oil, and s&p. Saute onions for a couple of minutes until softened. Add the rice and cook for another two minutes. Ladle in a cup of chicken stock at a time. Allowing the rice to absorb the chicken stock. Stir constantly so it doesn't stick to the pan. Continuing adding chicken stock until the rice is plump. Then add chili powder, cumin, paprika, garlic powder,& salt and pepper. Stir to combine and add in chorizo. Serve in a big bowl with sweet peppers on top!

All images and text ©Lauren Grier for The Curious Plate