Ingredients:
- cup Arborio or medium-grain white rice, rinsed
- cups Water or light Chicken Stock
- A generous pinch of Saffron Threads (steeped in 1 tbsp hot water)
- /2 teaspoon Salt
- oz Cooking Chorizo (Spanish or Mexican), casing removed, crumbled
- /2 medium Yellow Onion, small dice
- /2 medium Red Bell Pepper, small dice
- cloves Garlic, minced finely
- teaspoon Smoked Paprika (Sweet or Hot)
- medium Ripe Avocados, sliced or diced
- /4 cup Fresh Cilantro or Parsley, roughly chopped
- tablespoon Freshly squeezed Lime Juice
- Large Eggs
- cup Cherry Tomatoes, halved (optional)
Instructions:
- Prepare the Saffron: Steep saffron threads in 1 tablespoon of hot water in a small bowl; set aside.
- Cook the Rice: In a medium saucepan, combine rinsed rice, water/stock, and salt. Bring to a boil, stir once, cover, reduce heat to low, and simmer for 15–18 minutes until liquid is absorbed. Turn off heat and let stand, covered, for 5 minutes. Stir in the saffron liquid. Keep warm.
- Render the Chorizo: Heat a large skillet over medium heat. Add the crumbled chorizo (no extra oil needed) and sauté for 5–7 minutes until nicely browned and crispy. Remove chorizo with a slotted spoon, leaving the rendered fat in the pan.
- Sauté Aromatics: Add the diced onion and red pepper to the chorizo fat. Cook until softened, about 5 minutes. Add minced garlic and smoked paprika; cook for 1 minute until fragrant.
- Combine Sauté: Return the cooked chorizo to the skillet. Toss well to combine and heat through. Remove from heat.
- Prepare Eggs: Cook the 4 eggs to your preference (poaching, frying, or soft-boiling).
- Assemble the Bowls: Divide the saffron rice evenly among four bowls. Top with a generous portion of the chorizo and vegetable mixture.
- Final Touches: Top each bowl with sliced avocado (drizzled lightly with lime juice) and one cooked egg. Garnish with fresh cilantro/parsley and halved cherry tomatoes. Serve immediately.