Best 2 Swiss Chard Rice Bowl With Chorizo Recipes

**Swiss Chard Rice Bowl with Chorizo: A Fiesta of Flavors**

Get ready to embark on a culinary adventure with our delectable Swiss Chard Rice Bowl with Chorizo! This hearty and flavorful dish combines the goodness of Swiss chard, succulent chorizo, fluffy rice, and a medley of vibrant vegetables. As you dig in, the spicy chorizo pairs perfectly with the earthy Swiss chard, while the tender rice soaks up all the delicious juices. Each bite offers a symphony of textures and flavors that will leave you craving more. And the best part? We've included three variations of this dish to suit every taste preference. Whether you're a vegetarian, a chorizo enthusiast, or simply looking for a satisfying and wholesome meal, we've got you covered. So, let's dive into the delightful world of Swiss chard and chorizo and create a dish that's as visually stunning as it is delicious!

Let's cook with our recipes!

SWISS CHARD RICE BOWL WITH CHORIZO

Swiss Chard Rice Bowl With Chorizo image

NY Times Recipe. For the swiss chard you could substitute collard greens or kale, but kale takes longer to cook. Spinach if you are in a pinch, but it is much lighter and doesn't have the sweetness and heartiness of flavor as the swiss chard. Start the rice and overlap the prep time.

Provided by gailanng

Categories One Dish Meal

Time 55m

Yield 2-3 serving(s)

Number Of Ingredients 15

Ingredients

1 cup brown rice, medium or 1 cup short grain
2 1/3 cups lightly salt water
kosher salt, as needed
2 tablespoons unsalted butter, divided
1 large bunch swiss chard, leaves and stems separated
2 tablespoons cumin seeds
6 tablespoons extra-virgin olive oil, more as needed
2 fresh mexican chorizo sausages, casings removed and meat formed into patties
2 garlic cloves, thinly sliced
2 -3 tablespoons cider vinegar, as needed
3 tablespoons finely chopped chives
1 teaspoon smoked sweet paprika, more to taste
black pepper, as needed
1/2 cup fresh parsley leaves, as needed
fleur de sel, as needed

Steps:

In a medium pot, combine rice with 2 1/3 cups lightly salted water. Bring to a simmer over medium-high heat. Reduce heat to low, cover pot and cook until rice is tender, 40 to 50 minutes. Let stand off the heat, covered, for 10 minutes. Toss in 1 tablespoon butter and salt to taste.
Meanwhile, cut the chard leaves into 2-inch pieces and the stems into 1/2-inch lengths.
Heat a large skillet over medium heat. Toast cumin seeds in the dry pan until they are fragrant and slightly darker in color, 1 to 2 minutes. Pour cumin onto a plate to stop the cooking.
Add 1 tablespoon oil to the pan, let it heat for a few seconds, then add chorizo patties and cook until golden on both sides and cooked through, about 7 minutes. Transfer to a paper-towel-lined plate.
Add 2 tablespoons oil to the skillet and then add garlic. Cook until golden and crisp, 1 to 2 minutes. Using a slotted spoon, transfer garlic to a paper-towel-lined plate.
Add chard stems and a large pinch of salt to the skillet. Cook until stems are almost tender, about 5 minutes. Add chard leaves, another pinch of salt, 1 tablespoon butter and 1 tablespoon vinegar. Cook until leaves are wilted, 2 to 3 minutes.
Toss chard with rice, toasted cumin, the remaining 3 tablespoons olive oil (or less), the chives, 1 tablespoon vinegar, the paprika, and salt and pepper. Taste and adjust seasonings if necessary. In a small bowl, toss together parsley, garlic chips, a generous drizzle of oil and large pinch fleur de sel. Divide rice into serving bowls, top with chorizo and sprinkle with parsley-garlic mixture.

Nutrition Facts : Calories 1115.2, Fat 79.3, SaturatedFat 22.2, Cholesterol 83.3, Sodium 770.5, Carbohydrate 78.1, Fiber 4.9, Sugar 1.4, Protein 23.9

SWISS CHARD AND RICE SOUP

Swiss Chard and Rice Soup image

In the late spring and early summer we are surrounded by great big bunches of chard with wide stems and lush leaves, tender leeks, the last of the fava beans, first of the green beans and the first of the summer squash, still small and delicate. In not a lot of time, you can do what the French do: make soup. Rice will bulk up the soup. Though a starchy medium-grain rice like Arborio works, this recipe uses white basmati, which swells to four times its original size when cooked. You could try using brown basmati rice, but the color of the soup will be duller. If you're looking for an easy way to reduce your calorie intake, these soups will help. They're filling and light, and make great low-calorie meals. This is a simple and comforting soup that is especially delicious in the spring, when Swiss chard is at its sweetest and most tender.

Provided by Martha Rose Shulman

Categories soups and stews, appetizer, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 pounds Swiss chard (2 generous bunches)
1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 stalks celery, finely diced
Salt to taste
4 garlic cloves, minced
2 quarts chicken stock, vegetable stock or water
A bouquet garni made with a bay leaf and a couple of sprigs each parsley and thyme
1/2 cup basmati rice
Freshly ground pepper
Freshly squeezed lemon juice (optional)
Freshly grated Parmesan for serving (optional)

Steps:

Trim the bottoms of the chard stems. If the stems are thin and fibrous, separate the leaves and discard the stems. If they are wide, separate the leaves and cut the stems into 1/4-inch dice. Set aside with the celery and onion. Wash the leaves in 2 changes of water and chop medium-fine.
Heat the olive oil in a large, heavy soup pot and add the onion, celery and chard stalks. Cook, stirring often, until the vegetables begin to soften, about 3 minutes, and add a generous pinch of salt. Continue to cook, stirring often, until the vegetables are tender, another 3 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the stock or water, bouquet garni and rice. Bring to a boil, add salt to taste, reduce the heat, cover and simmer 10 minutes.
Stir the chard into the soup, cover and simmer another 10 minutes. Add freshly ground pepper, taste and adjust the salt. Serve with fresh lemon wedges for people to squeeze into their servings if desired and Parmesan for sprinkling.

Nutrition Facts : @context http, Calories 236, UnsaturatedFat 5 grams, Carbohydrate 33 grams, Fat 7 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 1219 milligrams, Sugar 8 grams

Tips:

Prep work: To save time, chop the vegetables and cook the chorizo ahead of time. This way, you can quickly assemble the rice bowls when you're ready to eat.
Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your rice bowls. Look for ripe vegetables, flavorful chorizo, and high-quality rice.
Don't be afraid to experiment: There are many ways to customize these rice bowls to your liking. Try adding different vegetables, proteins, or sauces. You can also adjust the heat level by using more or less chorizo.

Conclusion:

Swiss chard rice bowls with chorizo are a delicious, healthy, and easy-to-make meal. They're perfect for a quick lunch or dinner, and they're also a great way to use up leftover rice and vegetables. With so many ways to customize them, you can easily find a combination that you'll love. So next time you're looking for a satisfying and nutritious meal, give these Swiss chard rice bowls with chorizo a try!