Mexican Chorizo Rice Recipe

Make the Homemade Browning Sauce: Combine soy sauce, cider vinegar, garlic powder, onion powder, and coco sugar in a small bowl. Set aside. 

Make the Fuego Spice Mix: Combine paprika, chili powder, cumin, cayenne pepper, ginger, cinnamon, cloves, garlic powder, and flax seeds in a bowl. Set aside. 

Make the chorizo: combine ground chicken breast, ground pork kasim or pigue, Homemade Browning Sauce, Fuego Spice Mix, and sea salt in a bowl; knead and mix well. 

Heat the canola oil and sauté meat, breaking it into small pieces as it browns. Using a slotted spoon, transfer meat to a bowl. Discard fat. 

Make the yogurt-sour cream sauce: whisk together plain yogurt, sour cream, and soy milk in a bowl until smooth and creamy. Set aside. 

Prepare the rice: heat canola oil in a nonstick wok over high heat. Sauté garlic and red onion until translucent. 

Lower heat and add tomatoes; stir-fry for about 1 minute. Add garbanzos; stir-fry for 1 minute. Add green bell pepper and red bell pepper. Add yellow basmati rice (see tip), cumin, and sea salt; stir-fry for 1 minute. 

Turn off heat and mix in fresh cilantro. Serve with "chorizo" and top with yogurt-sour cream sauce.