Tex-Mex Risotto with Chorizo and Sweet Peppers

• 2 Tablespoons Unsalted Butter
• 2 Tablespoons Olive Oil
• Salt And Pepper, to taste
• 1 whole Yellow Onion, Diced
• 1 cup Arborio Rice
• 3 cups Chicken Stock (more If Needed)
• 1 Tablespoon Chili Powder
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Garlic Powder
• 1/2 pounds Ground Chicken Chorizo, Cooked
• 3 whole Sweet Mini Peppers, Sliced Into Rounds

1. In a medium sauce pot preheated to medium heat, add butter, olive oil, and salt and pepper.
2. Saute onions for a couple of minutes until softened.
3. Add the rice and cook for another 2 minutes.
4. Ladle in a cup of chicken stock at a time, allowing the rice to absorb the chicken stock.
5. Stir constantly so it doesnt stick to the pan.
6. Continuing adding chicken stock until the rice is plump.
7. Add chili powder, cumin, paprika, garlic powder, and salt and pepper.
8. Stir to combine and add in chorizo.
9. Serve in a big bowl with sweet peppers on top!

butter, olive oil, salt, yellow onion, rice, chicken, chili powder, cumin, paprika, garlic, ground chicken, peppers

Taken from tastykitchen.com/recipes/main-courses/tex-mex-risotto-with-chorizo-and-sweet-peppers/ (may not work)