Menu Enter a recipe name, ingredient, keyword...

SPANISH RICE WITH CHORIZO

By

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

Google Ads
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.

You'll also love

Review this recipe

Chorizo, Chicken & Shrimp Faux Paella Smoked Gouda-Chorizo Jalapeño Poppers