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Saturday, September 3, 2011

Arroz con chorizo

1/4 c olive oil
1 lbs Spanish chorizo, casing removed, cut into 1/2 inch slices
1 large onion, diced
1 medium green bell pepper, diced
3 cloves garlic, minced
1 c tomato sauce
1 bay leaf
2 c long-grain white rice
1 tsp Bijol
1/4 c dry white wine
3 1/2 c chicken stock
Hot sauce, optional
Salt and pepper

In large saucepan, heat olive oil over med heat. Add chorizo and saute 3 to 5 minutes, until edges are lightly browned. Add onion, bell pepper, and garlic, and cook until onion is translucent (5 to 7 minutes). Add tomato sauce and bay leaf and cook 5 minutes. Add rice and stir well. Add Bijol, dry white wine and stock, and bring mixture to boil. Cook, uncovered, 5 minutes. Reduce heat to low, fluff with fork, cover and cook until rice is tender (17 to 20 minutes). Add hot sauce, salt and pepper to taste.
Makes 6 to 8 servings.

Ana's Advice: Another option is just making a sofrito (onion, pepper, garlic, 1/2 c tomato sauce), chorizo and a packet of yellow rice mix (reduce stock accordingly). You can throw the bay leaf in to make it look more homemade!

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