Bol de desayuno con chorizo de remolacha

1. Reheat the rice with a little water in a non-stick sauté pan and place in the center of a bowl to plate.
2. Place the egg half on top of the rice so the yolk doesn’t spill.
3. Spoon the salsa verde around the egg.
4. Sauté the beet chorizo in a non-stick sauté pan to bring to temperature. Spoon the beet chorizo around the rice.
5. Placee prepared churros next to the beet chorizo.
6. Add guacamole and smoked paprika aioli.
7. Garnish with torn cilantro leaves.
    

Esta receta apareció originalmente en el Gordon Food Service Foodscape publicación.