Sautéed Chard with Mexican Chorizo and Green Rice
Pan-seared Swiss chard and crumbled Mexican chorizo finished with sherry vinegar and fresh cilantro, paired with herb-infused green rice. The chorizo renders its fat to cook the onions and chard until tender, while a garlicky herb paste flavors the rice with bright, fresh notes.
Ingredients
- 2 tablespoon Fustini's Aji Verde Crush olive oilneutral olive oil1:1oil
loses Aji Verde Crush chile pepper notes
- 3 Mexican chorizo raw sausagesSpanish chorizo1:1protein
different flavor profile, less spiced
- 1 medium onion, diced
- 1 pound Swiss chard
- 1 teaspoon Fustini's Sherry vinegar
- ¼ cup cilantro, chopped
- 1 garlic clove
- 1 cup mixed herbs, chopped, cilantro, parsley, chive
- 1 tablespoon Fustini's Aji Verde Crush olive oilneutral olive oil1:1oil
loses Aji Verde Crush chile pepper notes
- 1 cup rice
- 2 tablespoon Fustini's Sherry vinegar
- salt, to taste(optional)
- pepper, to taste(optional)
Instructions
- 1
Roll Swiss chard lengthwise like a cigar and cut into thin strips.
- 2
Warm olive oil in a large skillet over medium heat. Remove sausage from casings, add to pan, and cook while crumbling until browned. Remove with a slotted spoon, leaving fat in pan.
- 3
Return pan to medium heat. Add remaining olive oil if chorizo did not produce at least 1 tablespoon of fat. Add diced onion and cook until softened, about 3-5 minutes.
- 4
Add chard to pan and cook until lightly wilted. Return sausage to warm through. Remove from heat and mix in vinegar and cilantro. Season to taste with salt, pepper, and additional vinegar if needed.
- 5
In a mortar or using a knife on a cutting board, blend garlic and a pinch of salt into a paste. Add fresh herbs, more salt, and pound into a smooth paste.
- 6
Warm olive oil in a 2-quart saucepan over medium-low heat. Add rice and cook for 3-5 minutes until golden brown on edges.
- 7
Add garlic-herb paste, vinegar, and 2 tablespoons water. Cook an additional 2-3 minutes until liquid is absorbed.
- 8
Add 2 cups water to pan. Cover and bring to a simmer. Turn heat to low and cook until water is absorbed, about 15 minutes.
- 9
Turn off heat and let rest for 10 minutes. Fluff with a fork and serve.
Tips
Chorizo renders significant fat; use it to cook onions and chard if available, reducing need for additional oil.
Roll chard tightly before slicing to ensure uniform, thin strips that cook evenly.
Make the garlic-herb paste ahead for easier assembly during cooking.
Good to Know
Cover and refrigerate chard mixture and rice separately up to 3 days. Reheat gently in a skillet or microwave.
Prepare garlic-herb paste up to 4 hours ahead; cover with plastic wrap and refrigerate. Cook rice up to 1 day ahead; reheat with a splash of water over low heat.
Serve chard with a generous portion of green rice on the side or mixed together.
Common Mistakes
Do not overcook chard or rice will become mushy; wilt chard until edges are tender but still have slight resistance.
Do not skip the rice-resting step; 10 minutes allows residual heat to finish cooking and prevents mushiness.
Do not substitute garlic powder for fresh garlic; the raw paste is essential for the green rice's bright character.
Substitutions
different flavor profile, less spiced
loses Aji Verde Crush chile pepper notes