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Butternut Squash and Broccolini Rice Bowl with Chorizo


Cook Time: 15 minutes

Prep Time: 5 minutes

  • 2 Tbsp. olive oil, divided
  • 1 lb. Chorizo, casings removed
  • 1 lb. Butternut Squash, cut into small cubes
  • 1 bunch Broccolini
  • 2 cloves garlic, minced
  • 1/2 tsp. kosher salt
  • 1/2 tsp. ground cumin
  • 3 cups Dynasty Jasmine Rice, cooked and kept warm
  • Lime wedges and cilantro leaves, for serving
  1. Heat 1 Tbsp. of the oil in a large cast-iron skillet over medium-high heat until shimmering. Add the chorizo and cook, breaking it up with a wooden spoon, until crispy, browned in spots, and warmed through, 5 to 6 minutes. Transfer to a plate.
  2. Add the remaining 1 Tbsp. of oil to the skillet. Add the butternut squash, baby broccoli, garlic, salt, and cumin and cook, stirring occasionally, until the vegetables are just tender and, 5 to 6 minutes.
  3. Divide the cooked Dynasty Jasmine Rice rice between 4 bowls. Add the chorizo and veggies to each bowl. Top with cilantro leaves and tender stems and serve with lime wedges.

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Dish Type / Ethnic Cuisine
Main Dish