Cheesy Chorizo Rice Soup

Kasia PaprockiFoodservice

It’s an all-in-one meal that will satisfy even the hungriest of customers. Bursting with spicy chorizo sausage and tomato scented rice with creamy Bongards® Jalapeno American Loaf with Red Peppers, this dish perfectly balances the heat while keeping the flavor intense!

INSIGHTS

Chorizo has been widely accepted by Americans, appearing on 32.9% of US non-ethnic menus. The ingredient incident rate is expected to increase by 3% and by 16% in the next three years. You will most often see this paired with onions and rice 39% and 21% of the time, repetitively. These insights show the high probability of acceptance that the below recipe could have on menus.

INGREDIENTS

  • 2 Cups onion – minced
  • 2 Cloves garlic – minced
  • 1 Cup carrots – diced small
  • 1 Cup celery – diced small
  • 1 Tsp. smoked paprika
  • ½ Tsp. cayenne pepper
  • ½ Cup flour
  • ½ Lb. chorizo sausage
  • 8 Oz. cooked rice – Spanish style
  • 3 Cups roasted bone broth chicken stock
  • 4 Cups Bongards Jalapeno American Loaf with Red Peppers – diced
  • Salt & pepper to taste

PREPARATION

  1. In soup/stock pot sauté onion, carrot, celery together until tender and translucent.
  2. Add chorizo until cooked through.
  3. Coat mix with flour and add the chicken stock, followed by the remaining ingredients until homogenized.
  4. Take off heat and serve.