SPANISH RICE WITH CHORIZO

I used Brown rice instead of white. Remember to adjust amount of chicken broth and cooking time accordingly.

Photo by Valerie M.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tablespoon olive oil

  • 16

    ounces Spanish-style chorizo or linguiça, sliced 1/4 inch thick

  • 1

    cup uncooked long-grain white rice (Or Brown Rice)

  • 1

    14 1/2 -ounce can low-salt chicken broth (if using brown rice be sure to use more liquid and cook longer than directed.

  • 2

    cups frozen peas with pearl onions

  • 1

    14 1/2 -ounce can diced tomatoes with zesty jalapenos

  • 1/3

    cup sliced pitted Kalamata olives (I used diced red pepper instead)

  • 1 1/2

    tablespoons chopped fresh marjoram

Directions

Heat oil in large deep skillet over medium-high heat. Add chorizo and sauté until golden, about 5 minutes. Add rice; stir to coat with oil. Add broth and water, then peas and onions; stir to mix. Bring to boil. Reduce heat to medium-low; cover and simmer about 15 minutes. Stir in tomatoes with juices, olives, and marjoram. Cover and simmer until rice is tender and most of liquid is absorbed, about 5 minutes longer. Season to taste with salt and pepper and serve. Note: If using brown rice, adjust amount of chicken broth and cooking time accordingly.

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