Brussels Sprouts and Rice Skillet with Chorizo

Ingredients

• 600 g Brussels sprouts
• 100 g chorizo
• 1 Shallot
• 1 Garlic clove
• 1 tsp Olive oil
• 250 g long-grain rice
• 900 ml vegetable broth
• 100 g Sour cream
• Salt
• Pepper

Instructions

1. 1.

   Clean, wash, and drain the Brussels sprouts in a sieve. Halve them if desired.

2. 2.

   Remove the skin from the chorizo and slice it into thin strips. Peel and finely chop the shallot and garlic.

3. 3.

   Heat oil in a pot and sauté the chorizo, shallot, and garlic until fragrant. Add the Brussels sprouts and rice, then pour in the broth. Simmer over medium heat for about 20 minutes, or until the Brussels sprouts and rice are tender.

4. 4.

   Stir in the sour cream, season the stew with salt and pepper, and serve.