Texas Hash
Anyone who didn't grow up in Texas is going to think of something like Corned Beef Hash and say, "What? Hash has chopped potatoes." But in Texas, it has rice instead. And ground beef. And a Mexican flair, if you are lucky.
After being introduced to the Davis family Texas Hash, I tried began adapting it for our family's preferences.
Delicious!
Texas Hash
1 pound good store bought Chorizo
1 medium onion, chopped
2 garlic cloves, minced (or use 1 cup pico de gallo instead of garlic and the tomatoes below)
2 small tomatoes, preferably Roma, chopped (or canned, diced tomatoes)
1-3/4 cup uncooked rice
1/2 tablespoon chili powder
1/4 teaspoon cumin
2 cups chicken stock
2 tablespoons chopped cilantro
In a large oven-proof skillet, preferably cast iron, brown chorizo over medium heat, breaking it into small pieces. Pour off the accumulated fat as necessary to leave no more than about 1 tablespoon.
Add the onion, garlic, and tomatoes to the chorizo and continue cooking, stirring occasionally, until the vegetables are limp and somewhat tender.
Add the rice, chili powder, and cumin, and cook another 5 minutes, stirring frequently. Pour in the stock, bring to a simmer, cover and cook 20-30 minutes, or until the liquid is absorbed and the rice is tender.
Stir in the cilantro. Serve immediately.
After being introduced to the Davis family Texas Hash, I tried began adapting it for our family's preferences.
Delicious!
Texas Hash
1 pound good store bought Chorizo
1 medium onion, chopped
2 garlic cloves, minced (or use 1 cup pico de gallo instead of garlic and the tomatoes below)
2 small tomatoes, preferably Roma, chopped (or canned, diced tomatoes)
1-3/4 cup uncooked rice
1/2 tablespoon chili powder
1/4 teaspoon cumin
2 cups chicken stock
2 tablespoons chopped cilantro
In a large oven-proof skillet, preferably cast iron, brown chorizo over medium heat, breaking it into small pieces. Pour off the accumulated fat as necessary to leave no more than about 1 tablespoon.
Add the onion, garlic, and tomatoes to the chorizo and continue cooking, stirring occasionally, until the vegetables are limp and somewhat tender.
Add the rice, chili powder, and cumin, and cook another 5 minutes, stirring frequently. Pour in the stock, bring to a simmer, cover and cook 20-30 minutes, or until the liquid is absorbed and the rice is tender.
Stir in the cilantro. Serve immediately.
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