SPANISH RICE WITH CHORIZO
By Lovetocook-3
I used Brown rice instead of white. Remember to adjust amount of chicken broth and cooking time accordingly.
Rate this recipe
4.5/5
(11 Votes)
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
Details
Preparation
Step 1
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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