Smoke, Richness, and Quiet Balance
There are dishes that earn their place at the table through contrast — through the push and pull of heat and cool, of crisp and yielding. This is one of them. Grilled chorizo brings a deep, smoky intensity that the softer elements gently absorb and temper. The rice and beans ground everything, unhurried and filling in the way that only simple grains can. And the avocado mousse — cool, pale, and patient — settles over it all like a quiet exhale. It's a satisfying thing to make, and a more satisfying thing to share.
Ingredients
- 1/2 cups cooked Vigo Black Beans & Rice
- 1 tablespoon Alessi Olive Oil
- 6 ounces chorizo, divided use
- 1/2 medium onion, diced
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1/4 cups low-sodium broth (chicken or vegetable) or water
- 1 medium avocado
- 1 cup sour cream
- 1 tablespoon lemon juice
- 1/4 cups fresh parsley, chopped
