CHORIZO SPANISH RICE RECIPES

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SPANISH RICE WITH CHORIZO RECIPE - FOOD.COM



Spanish Rice With Chorizo Recipe - Food.com image

Make and share this Spanish Rice With Chorizo recipe from Food.com.

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4-6 serving(s)

Number Of Ingredients 13

1/2 cup spaghetti noodles (broken into 1 inch pieces)
1 cup long grain rice (my preference is basmati but any will do)
2 tablespoons butter (seperated)
1 green bell pepper (roughly diced)
1 medium onion (roughly diced)
3 garlic cloves (chopped) or 1 tablespoon garlic
1/2 lb spanish chorizo (In the plastic casing. It will be raw and ground up)
1 cup chicken broth
1/2 tablespoon chicken bouillon powder (use the tomato chicken bouillon it can be found in the hispanic food section of your grocery store)
1 (8 ounce) can tomato sauce
1 large tomatoes (roughly diced)
1 -2 teaspoon garlic powder (by your taste preference)
salt and pepper

Steps:

  • on med heat add 1 tbls butter to saute pan and melt.
  • add spaghetti noodles to melted butter and cook until lightly brown and crisp.
  • Then add cup of rice and brown till golden.
  • remove rice from heat and set aside.
  • in seperate saute pan on med heat add remaining butter, bell pepper, and onion and saute until soft and onion is transulent then add garlic and saute for 2 minute.
  • turn heat to med high and add chorizo to sauted veggies and cook for 10-15 min or until resembiling ground beef texture.
  • Remove from heat, pour into seperate bowl and set aside.
  • on med high heat Add rice mix to pan chorizo was cooked in, add chicken broth, tomato sauce, diced tomatoes, garlice powder, tomato chicken bullion, salt and pepper.
  • bring to boil then lower to temp to simmer.
  • cover for 20-25 minute.
  • when done add chorizo mix and fluff with fork to fully incorporate mix making sure to add all the juices.
  • salt and pepper if needed.

Nutrition Facts : Calories 398.4, FatContent 17.1, SaturatedFatContent 7.8, CholesterolContent 39, SodiumContent 1054.7, CarbohydrateContent 48, FiberContent 3.1, SugarContent 5.9, ProteinContent 13.2

ONE-POT SPANISH CHORIZO AND RICE - OLIVE OIL TIMES



One-Pot Spanish Chorizo and Rice - Olive Oil Times image

This easy one-pot meal consists of spicy chorizo, flavorful aromatics, and tender basmati rice. This is the most delicious and simple meal, and it is done in about 30 minutes!

Provided by Tracy Nawara

Categories     Dinner

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 12

1 1/2 pounds fresh chorizo, casings removed
3 tablespoons mild extra virgin olive oil
1 onion, chopped
1 green bell pepper, chopped
2 jalapenos, seeded and chopped
2 teaspoons cumin
1 teaspoon dried oregano
1 cup basmati rice, rinsed
2 cups chicken stock
1 large tomato, peeled and sliced
Freshly chopped cilantro, for topping
Grated cotija cheese, for topping

Steps:

  • In a large saucepan with a lid, brown your chorizo over medium heat. Allow your meat to get a deep golden brown color. This adds the most flavor possible to the dish.
  • Once the chorizo is fully browned, add your olive oil, onion, bell pepper, and jalapenos. Brown the veggies for 3-4 minutes until soft.
  • Once the veggies are translucent add the cumin and oregano. Stir together and allow it to come to a low simmer.
  • Rinse your basmati rice until the water runs clear. Dry it off as best you can to remove access water. Add the rice to the mixture and stir to coat the rice.
  • Add 2 cups of chicken stock and turn up the heat to medium. Artfully place your tomato on top of the chorizo and rice. Allow the mixture to come to a boil before putting the lid on. Turn the heat down to low. Simmer for 15-20 minutes or until most moisture is absorbed.
  • Once the liquid is gone and the rice is cooked, remove the pan from the heat. Add fresh cilantro and cotija cheese over the top. Serve while hot.

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