- 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.
- 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.
- 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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