Chorizo Rice Grits Breakfast Bowl
12 ounces chorizo sausage, chopped
1 bell pepper, sliced (color of choice)
1 onion, sliced
1 jalapeno, diced
1 clove garlic, minced
2 cups low sodium chicken broth (may substitute vegetable broth)
2 cups milk
1 teaspoon salt
1 cup Delta Blues Rice Grits
1 can Rotel
2 ounces cheddar cheese, shredded (may substitute other cheese of choice)
Freshly ground black pepper
Eggs, cooked as desired
Smoked paprika (optional)
Bring the chicken stock, milk, and salt to a boil over medium-high heat. Whisk in the rice grits and Rotel, reduce heat to low, cover, and simmer. Whisk every 3-4 minutes. The grits will take 15-20 minutes to cook; grits are done when the grains are cooked through and the mixture is creamy. Add additional liquid to loosen the consistency depending on preferences.
While the grits are cooking, brown the sausage and sauté with the bell pepper, onion, jalapeno, and garlic. Keep this mixture warm. Cook eggs as desired.
Remove the grits from heat and whisk in the cheese. Taste and adjust seasonings as necessary. Serve topped with eggs, sausage mixture, and a sprinkle of smoked paprika.
Other topping suggestions: avocado, green onions, salsa, and sour cream.