Jennifer Causey
Hands-On Time
20 Mins
Total Time
40 Mins
4 servings (serving size: 2 patties)

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.

How to Make It

Step 1

Cook rice according to package directions; transfer to a large bowl. Place panko on a plate; set aside.

Step 2

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.

Step 3

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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