This is a flavorful Creole style side dish that I’ve lighted up by using Chorizo seasoning and lean ground turkey, rather than fatty chorizo sausages. You get all the chorizo flavor in this dirty rice recipe, without any of the extra saturated fats. I also added tons of veggies and brown rice to make this the perfect light meal or side dish for poultry or fish. Be sure to try out my other Tiliapia and Dirty Rice recipe if you like these flavors.
To get started, gather all your ingredients and chop all your veggies. I’ve used a really tasty chorizo seasoning from Shawhan-Farms which adds a ton of flavor to the dish. If after making this dish, you like the seasoning as much as I do, try my Chorizo and Pumpkin Stuffed Shells too. Cook your meat with a tablespoon of the seasoning and a bay leaf until the meat is cooked through.
Blanch the frozen corn and peas in a pot of boiling water and drain.
Add the chopped onion, celery, and bell pepper to the meat mixture, along with another tablespoon of the chorizo seasoning. Cook and stir for two minutes. Add in the chopped garlic and stir for another minutes.
Add the stock and salt and bring to a boil. Add in the rice and stir into the mix. Bring back to a boil, cover the skillet and cook for about five minutes until the rice absorbs all that liquid.
Add in the blanched peas and corn, along with a tablespoon of butter. Stir everything together, cover the skillet again and keep covered for another five minutes to let the rice fully cook.
Serve this as a side dish with poultry or fish. I personally have this as a light lunch on a regular basis. It is a well rounded meal with protein, veggies and whole grains. Enjoy.
If you like this recipe, be sure to try some of my other favorite rice dishes.
Pork Kebabs and Pineapple Rice with Macadamia Nuts
Lime, Ginger and Blackberry Salmon Rice Bowl
Coconut and Cashew Cauliflower Rice
Chorizo Flavored Dirty Rice
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- ½ Lb. Ground Turkey
- 2 Tbsp. Shawhan Farms Chorizo Seasoning
- 2 Tbsp. Light butter
- Cooking spray
- 1/2 Tsp. Kosher salt
- 1 Bay leaf
- ¼ Cup Onion, chopped
- ¼ Cup Celery, chopped
- ¼ Cup Bell pepper, red, yellow or orange – chopped
- 1 Garlic clove, finely minced
- 1 Cup Chicken stock
- 1 Cup Instant, Whole-grain Brown rice
- ½ Cup Frozen corn
- ½ Cup Frozen peas
Instructions
- In a pot filled with simmering water, add the corn and peas and cook for two minutes. Drain and put to the side.
- Spray a large skillet with cooking spray, add one tablespoon of butter and the ground turkey, one tablespoon of the chorizo seasoning, and the bay leaf. Cook, stirring and breaking up the meat and mixing in the seasoning with a wooden spoon or spatula until meat is cooked. About 3-5 minutes.
- Add the chopped onion, celery and bell pepper. Sprinkle with the remaining tablespoon of chorizo seasoning. Cook and stir until the vegetables start to soften (about two minutes). Add the chopped garlic and stir for about one minute.
- Add the stock and salt and bring to a boil. Add the rice and stir rice into the mixture. Bring back to a boil. Cover and cook for 5 minutes until the rice absorbs all the liquid.
- Add the cooked peas and corn, along with the last tablespoon of butter. Stir the veggies and butter into the rice and cover. Keep covered for another 5 minutes.
- Serve as a side dish with your favorite chicken or fish dish or on its own as a light lunch.
