SPANISH CHORIZO RICE
This family-friendly Spanish chorizo rice makes a healthy, filling and affordable meal that everyone will love! Made with charred chorizo sausage, capsicum and Spanish inspired spices, this hearty, flavourful dish all comes together in one pot- in less than 30 minutes!
Provided by Andrea Geddes
Categories healthy Main Course Side Dish
Time 25m
Number Of Ingredients 17
Steps:
- In a large, non-stick frying pan or French pan, heat the oil over medium heat. Add the chorizo slices and fry, until the chorizo has become crispy and browned around the edges. Remove the chorizo from the pan and set aside for later.
- Leaving the oil from the cooked chorizo in the pan over medium heat, add the onion, garlic, paprika, cumin, pepper and chilli powder and stir until fragrant. Add the rice and stir for a few minutes, until the rice becomes clear.
- Add the vegetables, stock and tomato paste and stir. Bring to a low simmer.
- Cover the pan with a lid and reduce the heat to low. Cook, covered, for 10-15 minutes, until the rice has almost cooked through. You may need to stir the rice once or twice to prevent sticking. Keep an eye on the amount of stock in the dish, as it will absorb into the rice while cooking. Add a little more, if required.
- Add the chorizo back into the pan, stir and cover. Turn the heat off and allow to sit, covered, for around 5 minutes.
- Stir through the lime juice and parsley and serve immediately, with extra lime wedges.
Nutrition Facts : Calories 338 kcal, Carbohydrate 58 g, Protein 10 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 273 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
SPANISH CHORIZO RICE RECIPE
Spanish chorizo rice is one of the most loved recipes by all Spaniards, and especially by Andalusians. This should come as no surprise, as it is an easy recipe to make and is made with common ingredients. If you like rice and want to raise its level, or if you simply like Andalusian recipes, then you are in the right place!
Provided by Paulina
Categories Rice Recipes
Time 45m
Number Of Ingredients 13
Steps:
- In a saucepan, cook the sliced chorizo for 2-3 minutes over medium heat until a little oil is released, stirring occasionally. Remove from the pan and set aside.
- Add olive oil, and heat for one minute. Then add the onion, red pepper, green pepper, a pinch of salt, and cook until tender.
- After that add the tomato, minced garlic, and cook until the tomato is tender, for about 5 minutes.
- Then add the chorizo, rice, thyme and mix well. Cook for 2 minutes so that the rice absorbs the flavors.
- For the final step add water, saffron, chicken broth powder, and mix well. Adjust the salt point if necessary.
- Bring to a boil, reduce heat to low, and cook with the lid on for 20 minutes. With the help of a fork, move the rice to make it lighter and it is ready to serve.
Nutrition Facts : Calories 388 calories, Carbohydrate 58 grams carbohydrates, Fat 7 grams fat, Fiber 4 grams fiber, Protein 10 grams protein, ServingSize 1, Sodium 273 grams sodium, Sugar 7 grams sugar, UnsaturatedFat 7 grams unsaturated fat
CHORIZO PILAF
Falling somewhere between a paella and a risotto, this slow-cooked basmati rice pot has deep paprika flavours
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan with a lid. Add the onion and cook for 5-8 mins until soft and golden. Push to the side of the pan and add the chorizo. Cook until lightly browned and some of the oils are released into the pan.
- Add the garlic and paprika, then the tomatoes. Bubble over a medium heat for 5 mins, then add the rice, stock, lemon zest and bay leaves. Stir everything together well and bring to the boil. Put the lid on and cook over a very low heat for 12 mins.
- Turn off the heat and leave to sit and steam for 10-15 mins. Stir through the parsley and serve with lemon wedges for squeezing over.
Nutrition Facts : Calories 488 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.4 milligram of sodium
SPANISH RICE WITH ANDOUILLE SAUSAGE AND CHORIZO
This is so savory and warming. It's not too spicy for kids. I made mine in a crockpot and let it simmer for a few hours so when my Hubby and son got home, they could have food. The software made me choose the weight of the sazon seasoning, but it's just two packets. It will come in a box. The Sofrito is a foil pouch of a tomato paste type sauce. You can make your own if you search for it. I hope you enjoy as much as me and my husband did.
Provided by moallen31
Categories One Dish Meal
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Dice the onion and garlic.
- In a large skillet, add the oil and heat over medium heat.
- Add the garlic, then a min or so later, add the onion.
- Cook until becomes transparent.
- Add the chorizo and stir.
- Cook until the chorizo is cooked and crumbled.
- Add the sazon and the sofrito.
- Stir and let simmer for 2 minutes
- Add the chicken stock and water.
- Spray the crockpot with cooking spray and add the rice.
- Pour in the stock and stir well.
- Add the sausage of your choice sliced.
- Stir well, and cover.
- On low, cook for 1 hr 30 mins to 2 hours.
- Stir again and serve.
Nutrition Facts : Calories 462.2, Fat 22.9, SaturatedFat 7.3, Cholesterol 41, Sodium 870.1, Carbohydrate 44.4, Fiber 0.9, Sugar 1.8, Protein 17.6
CHORIZO, SHRIMP AND RICE
I've made this a couple of times, to rave reviews from my family. It's really easy to make, it's tasty and hearty, and makes the shrimp go a long way.
Provided by JustJanS
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large lidded frying pan over medium-high heat, Add the onion and bell peppers and cook for 2 minutes.
- Add the garlic, and continue to cook for a further 3 minutes, stirring occasionally.
- Add the tomato, rice, salt and pepper to taste and cook for 2 minutes.
- Stir in the chorizo, then the stock and bring to the boil.
- Reduce the heat to low, cover and simmer for 15 minutes until the rice is tender, but the dish is still moist.
- Add the shrimp, stir through and cover.
- Cook for about 5 minutes or until the shrimp turn pink and the liquid has been absorbed.
- If it looks too moist, simmer an additional 2 minutes uncovered.
- Taste, adjust the seasoning if necessary, sprinkle with the parsley and serve.
Nutrition Facts : Calories 407.8, Fat 27.2, SaturatedFat 8.3, Cholesterol 187, Sodium 1264.6, Carbohydrate 11, Fiber 2.4, Sugar 4.8, Protein 29
CHORIZO SAUSAGE
Chorizo is a chile-garlic flavored sausage much loved in Mexico and the American Southwest, but most of the commercially-available kinds are made with beef byproducts (such as salivary glands) that don't appeal to many folks. Here's a great recipe that uses ground pork, instead. It is a fresh sausage, so cook it thoroughly. It's highly flavored, so a little goes a long way. It is convenient if it is wrapped and frozen in small packages. Chorizo can be used in many ways! For breakfast, saute it and add to scrambled eggs. Fry up some chorizo and add some beans and spices, or grits or potatoes. Add it cooked to your burrito or taco fillings. It also is good to add cooked to a red chile sauce, stew, or any other dishes you'd like to have a nice Mexican flavor.
Provided by Julesong
Categories Pork
Time 20m
Yield 2 pounds
Number Of Ingredients 12
Steps:
- Break the colorin chiles into 3 pieces, and put them and the deArbol peppers in a bowl.
- Pour the boiling water over them and let them sit until they're re-hydrated and soft.
- Place the re-hydrated chiles together with the liquid into a food processor and add the garlic, oregano, cumin, black pepper, sugar, vinegar, tequila, and salt, and process until the mixture is smooth.
- Place ground pork and the liquid mixture into a sturdy electric mixer (such as a KitchenAid) and mix well.
- When secured in a sealed container, this chorizo keeps well in the refrigerator for a couple of weeks. I usually let it sit in the fridge for a couple of days to let the flavors meld, then divide it into smaller portions of 3 to 4 ounces (that's about two servings) and freeze it. If you have casings, you can also stuff it into those and smoke it - very tasty!
Nutrition Facts : Calories 1410.6, Fat 95.5, SaturatedFat 35.2, Cholesterol 426.8, Sodium 4411.5, Carbohydrate 12.1, Fiber 3.3, Sugar 3, Protein 118.6
TOMATO & CHORIZO RICE
Spanish sausage and sweet smoked paprika flavour this basmati one-pan storecupboard supper with olives and cherry tomatoes
Provided by Sara Buenfeld
Categories Main course
Time 20m
Number Of Ingredients 9
Steps:
- Heat a large frying pan on a medium-high heat. Add the sliced chorizo halves, cut-side down, and cook until the oil starts to come out and they begin to crisp at the edges.
- Tip the onion and garlic into the pan with the chorizo slices, and cook for a few mins more. Stir in the paprika and rice, mix well so that all the grains are coated, then pour in the hot chicken stock and add the roasted peppers. Stir everything, then cover the pan with a lid and cook for 5 mins.
- Stir in the tomatoes and olives, and cook 8-10 mins more until the rice is tender and the liquid has been absorbed into it.
Nutrition Facts : Calories 494 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 2.2 milligram of sodium
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