Chorizo One Pot

Last week our meals were interconnected by utilizing chorizo links we found on sale at the butcher section of our local grocery store. After previously making goat cheese rolls with chorizo, we decided to put a spicy twist on one of our favorite quick meals: the "one pot" dinner (check out some of our previous one pot meals right here).

This time around we started off by dicing beautiful red and yellow bell peppers, white onion, and mushrooms.

Here's our remaining chorizo links after using the other half in previous meals earlier that week. As before, we're actually going to remove the sausage casing as we'll be cutting these up instead of keeping them whole.

The chorizo is cut into small circles to retain some semblance of form, rather than mashing them into a ground beef type product.

Here we're cooking the peppers and onions in butter with a non-stick pan on the stove.

Next we throw in the chorizo slices to let them crisp up a bit on both sides.

We don't want the mushrooms to become too wiggly, so they go in after the other ingredients have had time to cook.

For a heartier meal with a firm texture, we also decided to throw in quartered potatoes. We used the small red variety, but any potato would do.

After a few minutes the spices from the chorizo start to coat all the vegetable ingredients.

We didn't want to lose the flavor of the chorizo, so for this one-pot meal we actually only added in plain old water to simmer in. If you want a different flavor however, you could use beef or chicken stock, any number of "cream of" canned soups, or even different kinds of pasta sauce.

After simmering down we're ready to dish up a delicious meal of chorizo and veggies, with everything all going in one bowl. If you wanted a side, either rice or a salad would work well.