Ground chorizo sauteed carrots corn green beans.....this is a recipe that I was created in a desperation.
Prep Time: ZERO Cook Time: 30 Minutes Serving: 4
There was a sales of baby carrots. It was half price. To me, it was impossible to walk away from the deal. In the back of my head, I was thinking, "I can make soup or doing something with them. Got to get them."
Well, a couple weeks passed, it was too hot to make a pot of soup. I can cook them up to make something else. But there were so many things waiting for me to be done. What could I do with these baby carrots? Throwing them into the garbage is the last thing I want to see where my food belongs.
As usual, my weekly grocery shopping trip came up. I always love to go by myself. I can take my time to enjoy it and check out other new ingredients for some inspiration.
Then, the ground chorizo was right in front of me. It felt like it was calling my name. I could not resist it. Thinking of sweet and spicy would be the perfect fit. But I want more colors in my plate. What can I do?
After getting back home and putting the grocery away, I saw a bag of frozen green beans and corn kernels. Then, there came the ideas of this recipe.
I used fresh baby carrots. You can definitely turn this into a pantry side dish by substituting with frozen carrots.
I tried ground and pre-cooked chorizo several times in the past. The pre-cooked one can slice up nicely and less spicy. The ground one has more bite into it which I love. Feel free to switch up to the pre-cooked one to satisfy your taste buds.
To make it more filling, serve this with steamed rice.
2 pounds Baby Carrots
1 pound Frozen Whole Green Beans
1 pound Frozen Corn Kernels
12 ounces Ground Chorizo (not the pre-cooked one)
2 tbsp Extra Virgin Olive Oil
1 cup Water
Salt and pepper to taste
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