One of the qualities of a great recipe is flexibility. These patties stand alone as a meal: they’re packed with flavorful chorizo and shredded cheese, and you can serve them with guacamole for extra flavor (and protein!). You could also top two patties with a poached egg for a new take on eggs Benedict, or cook bite-size patties and serve as hors d’oeuvres. When you scoop the cooked chorizo into the bowl with rice, be sure to scrape all the deliciously flavored cooking oil in, too.
1 cup uncooked long-grain white rice
1 cup panko (Japanese-style breadcrumbs)
12 ounces fresh Mexican chorizo, casing removed
4 ounces Monterey Jack cheese, shredded (about 1 cup)
2 large eggs, beaten
1 teaspoon kosher salt
⅓ cup olive oil
Sat fat 20.39g
How to Make It
Cook rice according to package directions; transfer to a large bowl. Place panko on a plate; set aside.
Cook chorizo in a large skillet over medium-high, stirring to crumble, until browned, about 6 minutes. Transfer to bowl with rice; cool 10 minutes. Add cheese, eggs, and salt; stir to combine. Form into 8 (3-inch) patties, and dredge in panko, pressing to adhere.
Heat oil in a large skillet over medium-high. Cook rice patties, in batches if needed, until golden brown, about 4 minutes on each side. Transfer to a plate lined with paper towels. Top with guacamole, if desired.
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