Rice bowl with chorizo and pineapple from How to Cook Everything Fast: A Better Way to Cook Great Food (page 369) by Mark Bittman

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Notes about this recipe

  • aceedubs on March 30, 2022

    I make this all the time, but sub crumbled goat cheese for queso fresco. The goat cheese gets melty and makes kind of a creamy sauce for the rice.

  • puddlemere on November 21, 2018

    I used soy chorizo and feta, and I replaced the red onions with fried shallots. The flavor combo was good, but I felt like it needed a sauce of some kind.

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