ARBORIO****Spanish Rice with Chorizo

By Unblond1

22/02/16 - This was pretty good. Dan liked it much more than I did, I think as he ate 2 leftover lunch portions AND it's healthy so it's worth a redo. My issue was texture, it was too "smushy" for my tastes. I used 1 generous cup of chicken broth so start with 3/4s the next time. Also, try the rice cooker, see what that does to it.

Ingredients

• 1 tablespoon olive oil
• 100 grams diced chorizo sausage
• 1 jalapeno, diced
• 1 medium sweet bell pepper, seeded and chopped
• 1/2 small yellow onion, chopped
• 1 stalk celery, diced
• 1 clove garlic, sliced
• 6 tablespoons raw arborio rice
• 1 small can black beans, drained and rinsed
• 1 cup fire-roasted tomatoes
• 3/4 - 1 cup chicken broth
• 1/2 tsp. chili powder
• 1/2 tsp. smoked paprika, mild or hot (depending on heat of sausage)
• 1/4 tsp. cumin
• salt and pepper to taste
• 1/4 tsp. ground black pepper

Details

Servings 4

Preparation

Step 1

Saute the chorizo and the vegetables in the oil until softened. Add remaining ingredients and bring to a boil. Cover, reduce heat and simmer for 20-25 minutes. Uncover and let rest for 5 minutes before serving. (After 25 minutes, I turned the burner down as low as it could go, because we weren't ready to eat yet, and left it with the lid on. The rice cooker would solve this issue as well)

Nutrition Facts - 4 Servings

Amount Per Serving
Calories 302.4
Total Fat 10.0 g
Saturated Fat 3.2 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.5 g
Cholesterol 22.3 mg
Sodium 648.7 mg
Potassium 507.3 mg
Total Carbohydrate 37.2 g
Dietary Fiber 7.9 g
Sugars 3.8 g
Protein 14.3 g