First of all, let me make the universal admission that brown food refuses to photograph well. Or at least, Lolly has problems with photographing brown food. I did my bestest on this photo.
I have been enjoying roasting vegetables this summer and decided to roast grape tomoatoes and slices of fresh okra. Combing that texture and taste with spicy chorizo, onions, hot peppers and fresh tomatoes resulted in a delicious change of pace dish. The next time I would certainly consider adding a can of black beans or Mexicorn.
4 cups grape tomatoes, halved
2 cups sliced okra (1/4" thick)
Salt and Pepper
1 pound Mexican chorizo, casings removed
1 large yellow onion, chopped
3 Cajun Baby Bell Peppers (your choice of whether to remove veins and seeds)
3 cloves garlic, chopped
1 large tomatoes, cored and chopped
1 large package yellow rice, cooked according to package directions
Garnish suggestions: Chopped cilantro, creama or sour cream, shredded pepper jack cheese, hot sauce
Preheat oven to 350 degrees. Place tomatoes and okra on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Toss together with your hands until the vegetables are well coated. Roast in oven for 30 - 35 minutes until vegetables begin to brown.
Meanwhile, over medium high heat in a large skillet, begin to brown the chorizo, stirring often. After a few minutes of cooking, add in the onion and peppers. The chorizo will render off a good deal of fat while browning. When the onions and peppers have softened, drain the sausage and peppers well.
Return to heat and add in the garlic and the roasted tomatoes and okra. If you are using the black beans and corn, add them now.
Stir and let cook for a few minutes and then add the freshly chopped tomatoes. Cook for only a few minutes until the tomatoes begin to release their juices.
Serve over the cooked yellow rice and top with your favorite garnishes.