If you’re anything like me, there are times when you open the fridge and find a collection of leftovers that don’t quite belong together. A little smoked brisket, a couple of chorizos, some vegetables that need using, and the usual question…
“What on earth am I making for dinner?”
This recipe was born from exactly that situation, and honestly, I think it’s going to become one of our regular meals.
The smokey brisket and spicy chorizo pair perfectly with sweet capsicums, juicy tomatoes and fluffy rice to create a meal that’s packed with flavour without requiring hours in the kitchen. Best of all, it’s incredibly flexible—perfect for using whatever vegetables are sitting in your crisper drawer.
Why You’ll Love This Recipe
- A fantastic way to use leftover smoked brisket.
- Ready in around 30 minutes.
- One pan plus a saucepan for the rice.
- Great for meal prep and leftovers.
- Easily customised with whatever vegetables you have on hand.
Ingredients
- 400–500g cooked smoked brisket, roughly chopped or shredded
- 2 chorizos, diced
- 1 red capsicum, diced
- 1 green capsicum, diced
- 2–3 tomatoes, diced
- 2–3 spring onions, sliced (reserve some green tops for garnish)
- 2 cups cooked rice
Seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- Salt and freshly ground black pepper
- Optional: a pinch of chilli flakes for extra heat
To Serve
- Grated cheese
- Sour cream
- Avocado
- Fresh coriander (optional)
- Lime wedges (optional)
Method
- Cook the rice according to the packet instructions.
- Heat a large frying pan over medium-high heat and cook the diced chorizo until browned and crispy. The chorizo will release plenty of flavourful oil, so there’s usually no need to add extra oil.
- Add the diced capsicums and the white parts of the spring onions. Cook for 4–5 minutes until they begin to soften.
- Stir in the tomatoes and cook for another 3–4 minutes until they start breaking down into a light sauce.
- Add the smoked paprika, cumin and garlic. Stir well and cook for about 30 seconds until fragrant.
- Add the smoked brisket and gently toss everything together until heated through. If the mixture seems a little dry, add a splash of water, beef stock or your favourite barbecue sauce.
- Divide the rice between serving bowls and spoon the brisket mixture over the top.
- Finish with grated cheese, sour cream, sliced spring onions and any other toppings you love.
Tips
- Leftover roast beef or pulled pork works beautifully if you don’t have brisket.
- Add a tin of black beans or kidney beans to make the meal go even further.
- Leftovers keep well in the fridge for up to three days and make an excellent lunch the next day.
Final Thoughts
Some of the best meals come from simply using what you already have. This Smokey Brisket & Chorizo Rice Bowl is proof that leftovers don’t have to be boring—they can become a dinner that’s full of flavour, satisfying and guaranteed to disappear quickly.
If you give this recipe a try, I’d love to hear how you made it your own. Did you add different vegetables or your favourite toppings? Let me know in the comments!