RICE PILAF WITH CHORIZO CASSEROLE
Provided by Rachael Ray : Food Network
Time 1h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put the saffron in small pot with 1 1/2 cups stock and about 1 cup water. Bring to boil over medium heat, then reduce the heat to low and let steep for a few minutes while you prepare the chorizo and onions.
- Heat a skillet with a tight fitting lid over medium-high heat. Remove the casings from the chorizo and slice about 1 to 1 1/2 inches thick, on an angle. Add a drizzle of extra-virgin olive oil to the hot skillet and add the chorizo. Brown evenly on both sides, 4 to 5 minutes total. Remove the chorizo to a plate and add another drizzle of oil to the skillet along with the onions. Season with salt and pepper, to taste, and cook until softened, about 5 minutes. Add the pimientos and peas and stir to heat through. Deglaze the pan with sherry or wine and stir 1 to 2 minutes. Remove them from the pan to the plate with the chorizo.
- Return the pan to medium heat and melt 2 tablespoons of the butter. Add the pasta and stir until deeply golden brown, about 3 to 4 minutes. Stir in the rice and stock and bring to a boil. Reduce the heat to low, cover the pan and cook for 18 minutes. Fluff the rice with a fork.
- Grease a casserole with the remaining 1 tablespoon of softened butter. Fill the casserole with cooked rice and top with an arrangement of the chorizo and onion mixture. Cool and chill as a make-ahead meal. Reheat by dousing the casserole with 1/2 cup chicken stock then putting it in preheated 375 degree F oven, loosely covered, for 20 minutes. Uncover and bake for about until heated through and barely crispy at edges, about 10 minutes. Top with parsley and serve.
SWISS CHARD RICE BOWL WITH CHORIZO
Jessica Koslow, the owner of Sqirl in Los Angeles, started making rice bowls as way to showcase Kokuho Rose brown rice, a particularly nutty and perfumed heirloom variety grown in Northern California. She has a varied roster of preparations, all of which will work with any good quality brown rice. In this recipe, Swiss chard stems and leaves are seasoned with toasted garlic, cumin and smoked paprika before being mixed into the rice; a crisp chorizo patty adorns the top. If you'd rather leave out the chorizo, you can top this with a fried egg or fried tofu instead.
Provided by Melissa Clark
Categories dinner, lunch, main course
Time 1h
Yield 2 to 3 servings
Number Of Ingredients 14
Steps:
- In a medium pot, combine rice with 2 1/3 cups lightly salted water. Bring to a simmer over medium-high heat. Reduce heat to low, cover pot and cook until rice is tender, 40 to 50 minutes. Let stand off the heat, covered, for 10 minutes. Toss in 1 tablespoon butter and salt to taste.
- Meanwhile, cut the chard leaves into 2-inch pieces and the stems into 1/2-inch lengths.
- Heat a large skillet over medium heat. Toast cumin seeds in the dry pan until they are fragrant and slightly darker in color, 1 to 2 minutes. Pour cumin onto a plate to stop the cooking.
- Add 1 tablespoon oil to the pan, let it heat for a few seconds, then add chorizo patties and cook until golden on both sides and cooked through, about 7 minutes. Transfer to a paper-towel-lined plate.
- Add 2 tablespoons oil to the skillet, then add garlic. Cook until golden and crisp, 1 to 2 minutes. Using a slotted spoon, transfer garlic to a paper-towel-lined plate.
- Add chard stems and a large pinch of salt to the skillet. Cook until stems are almost tender, about 5 minutes. Add chard leaves, another pinch of salt, 1 tablespoon butter and 1 tablespoon vinegar. Cook until leaves are wilted, 2 to 3 minutes.
- Toss chard with rice, toasted cumin, the remaining 3 tablespoons olive oil, the chives, 1 tablespoon vinegar, the paprika, and salt and pepper. Taste and adjust seasonings if necessary. In a small bowl, toss together parsley, garlic chips, a generous drizzle of oil and large pinch fleur de sel. Divide rice into serving bowls, top with chorizo and sprinkle with parsley-garlic mixture.
Nutrition Facts : @context http, Calories 649, UnsaturatedFat 29 grams, Carbohydrate 60 grams, Fat 42 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 10 grams, Sodium 787 milligrams, Sugar 3 grams, TransFat 0 grams
GREEK RICE SALAD
Delicious. The avocado makes the dressing a little creamy, though feel free to leave it out if you wish. Best made the same day you are going to serve it.
Provided by Audrey Noland
Categories Salad Vegetable Salad Recipes
Time 2h
Yield 8
Number Of Ingredients 15
Steps:
- Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes; remove from heat and allow to cool, fluffing occasionally with a fork.
- Toss the avocado and lemon juice together in a large bowl. Add the tomatoes, cucumber, onion, feta, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined. Fold the cooled rice gently into the mixture. Serve immediately or chill up to 1 hour; the salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.
Nutrition Facts : Calories 223.5 calories, Carbohydrate 24.6 g, Cholesterol 8.3 mg, Fat 12.7 g, Fiber 3.9 g, Protein 4.5 g, SaturatedFat 2.9 g, Sodium 304.2 mg, Sugar 2.7 g
RICE SALAD WITH CHORIZO
Provided by Florence Fabricant
Categories salads and dressings, side dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring one cup water to a simmer in a skillet, add the sausage and cook over medium heat until the water evaporates. Prick the sausages in several places as they cook. After the water has evaporated, continue cooking the sausages until they are lightly browned on all sides. Set aside to cool.
- Bring two-and-a-half cups water to a boil in a saucepan, stir in the rice, cover and simmer over very low heat for 17 minutes, until the water is absorbed. Remove from heat and allow to sit covered for another five minutes.
- Meanwhile, slice the sausages. Place them in a bowl and toss with the tomatoes, cucumber, scallions and coriander.
- When the rice is done, allow it to cool, then fold in the oil and vinegar. Season with salt and Cayenne pepper. Fold the seasoned rice into the sausage mixture. Refrigerate.
Nutrition Facts : @context http, Calories 643, UnsaturatedFat 28 grams, Carbohydrate 45 grams, Fat 42 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 11 grams, Sodium 1064 milligrams, Sugar 4 grams, TransFat 0 grams
ZESTY RICE WITH CHORIZO
Steps:
- Heat oil in a 10-inch skillet over medium-high heat. Add sausage, onion and garlic and cook until vegetables are tender, stirring frequently.
- Stir in rice, broth and salsa. Heat to a boil. Reduce heat to low. Cover and cook for 15 minutes. Stir in peas and cook, covered, 5 minutes or until thoroughly cooked. Stir in cilantro.
- Swanson Kitchen Tip: This recipe is also great using Swanson® Natural Goodness™ or Certified Organic Chicken Broth in place of the regular chicken broth.
CHORIZO SPANISH RICE
Steps:
- 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.
SWISS CHARD RICE BOWL WITH CHORIZO
NY Times Recipe. For the swiss chard you could substitute collard greens or kale, but kale takes longer to cook. Spinach if you are in a pinch, but it is much lighter and doesn't have the sweetness and heartiness of flavor as the swiss chard. Start the rice and overlap the prep time.
Provided by gailanng
Categories One Dish Meal
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- In a medium pot, combine rice with 2 1/3 cups lightly salted water. Bring to a simmer over medium-high heat. Reduce heat to low, cover pot and cook until rice is tender, 40 to 50 minutes. Let stand off the heat, covered, for 10 minutes. Toss in 1 tablespoon butter and salt to taste.
- Meanwhile, cut the chard leaves into 2-inch pieces and the stems into 1/2-inch lengths.
- Heat a large skillet over medium heat. Toast cumin seeds in the dry pan until they are fragrant and slightly darker in color, 1 to 2 minutes. Pour cumin onto a plate to stop the cooking.
- Add 1 tablespoon oil to the pan, let it heat for a few seconds, then add chorizo patties and cook until golden on both sides and cooked through, about 7 minutes. Transfer to a paper-towel-lined plate.
- Add 2 tablespoons oil to the skillet and then add garlic. Cook until golden and crisp, 1 to 2 minutes. Using a slotted spoon, transfer garlic to a paper-towel-lined plate.
- Add chard stems and a large pinch of salt to the skillet. Cook until stems are almost tender, about 5 minutes. Add chard leaves, another pinch of salt, 1 tablespoon butter and 1 tablespoon vinegar. Cook until leaves are wilted, 2 to 3 minutes.
- Toss chard with rice, toasted cumin, the remaining 3 tablespoons olive oil (or less), the chives, 1 tablespoon vinegar, the paprika, and salt and pepper. Taste and adjust seasonings if necessary. In a small bowl, toss together parsley, garlic chips, a generous drizzle of oil and large pinch fleur de sel. Divide rice into serving bowls, top with chorizo and sprinkle with parsley-garlic mixture.
Nutrition Facts : Calories 1115.2, Fat 79.3, SaturatedFat 22.2, Cholesterol 83.3, Sodium 770.5, Carbohydrate 78.1, Fiber 4.9, Sugar 1.4, Protein 23.9
CURRY RICE SALAD
This healthy salad is a great for potlucks and entertaining-easy and delicious. It's a good way to use up leftover rice, too. I sometimes use a 50-50 mix of brown and white rice for extra fiber and flavor.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the rice, olives, peanuts and onions. In a small bowl, combine the mayonnaise, lemon juice and seasonings. Gently stir into rice mixture. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 400 calories, Fat 24g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 731mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 2g fiber), Protein 8g protein.
CHORIZO & TOMATO SALAD
The combination of sweet, acidic tomatoes with salty, spicy chorizo and tangy sherry vinegar is a match made in heaven
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 10m
Number Of Ingredients 6
Steps:
- Put the tomatoes in a bowl with the onion and thyme. Season, then drizzle with the vinegar and oil. Let the flavours mingle while you cook the chorizo.
- In a hot, dry pan, fry the chorizo slices until browned on both sides. Serve the tomatoes with the fried chorizo, drizzled with a little oil from the pan.
Nutrition Facts : Calories 184 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.17 milligram of sodium
RED RICE WITH CHORIZO
Make and share this Red Rice With Chorizo recipe from Food.com.
Provided by Loves-2-Cook
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy medium saucepan, heat the oil over medium heat. Add the chorizo and cook, stirring occasionally, until lightly browned, about 4 minutes.
- Add the rice and stir for 1 minute to coat.
- Stir in 1 1/2 cups water and the salsa and bring to a boil, stirring once or twice.
- Cover the pot and simmer on low heat for 20 minutes.
- Fluff the rice and stir in the corn. Remove from heat, cover and let stand 5 minutes. Stir in the olives and cilantro.
Nutrition Facts : Calories 762.4, Fat 37.7, SaturatedFat 10.3, Cholesterol 49.9, Sodium 2217, Carbohydrate 86.4, Fiber 7.9, Sugar 3.1, Protein 23.5
More about "rice salad with chorizo food"
CHORIZO AND APPLE RICE SALAD | HEALTHY NIBBLES BY LISA …
From healthynibblesandbits.com
5/5 (1)Category Entreé, Gluten FreeServings 8Total Time 40 mins
- Heat a sauté pan or skillet over medium-high heat. Add chorizo and diced onions. The fat released from the sausage is enough to cook the onions. Add red peppers and a pinch of salt, and sauté for another minute. Turn off heat. Add 3/4 of the chopped apples, thyme and orange juice and stir. If you’re using a skillet or a heat-proof sauté pan, transfer it directly into the oven. Otherwise, pour the sausage and apple mix into a baking dish, and transfer to oven. Bake for 15 minutes.
- In a large bowl, mix rice and the baked sausage and apples. Add remaining apple chunks, more salt and pepper, chopped chives, and a bit of lemon juice, if you like. Serve immediately.
10 BEST COLD RICE SALAD RECIPES | YUMMLY
From yummly.com
EASY SPANISH RICE WITH CHORIZO - THE HEALTHY MUMMY
From healthymummy.com
COWBOY RICE SALAD | RECIPETIN EATS
From recipetineats.com
TOP-RATED RICE SALADS | ALLRECIPES
From allrecipes.com
CHORIZO AVOCADO RICE BOWL - THE SPRUCE EATS
From thespruceeats.com
CLASSIC SPANISH CHORIZO RICE - VISIT SOUTHERN SPAIN
From visitsouthernspain.com
CHORIZO RECIPES | JAMIE OLIVER
From jamieoliver.com
ONE POT WONDER SPANISH RICE WITH CHORIZO - THE …
From thewholesomedish.com
RICE WITH CHORIZO RECIPE - FLOUR ON MY FACE
From flouronmyface.com
EASY CHORIZO AND SWEET POTATO RICE SALAD - THE …
From healthymummy.com
CHORIZO FRIED RICE -SPICED MEATY FRIED RICE- YUMMY KITCHEN
From yummykitchentv.com
CHORIZO SALAD WITH SWEET POTATO - THE DEVIL WEARS SALAD
From thedevilwearssalad.com
POH'S MEXICAN CHORIZO & RICE SALAD - SUNRICE.COM.AU
30 EASY CHORIZO RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
RICE SALAD WITH CHORIZO - DINING AND COOKING
From diningandcooking.com
CRISPY RICE WITH CHORIZO AND MUSHROOMS | RECIPE | CUISINE FIEND
From cuisinefiend.com
PERSIAN-STYLE RICE SALAD RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
MEXICAN CHORIZO RICE - MUST LOVE HOME
From mustlovehome.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
CHORIZO AND LENTIL-RICE SALAD - PINK PARSLEY
From pink-parsley.com
SUPER EASY CHORIZO RICE - RUSTIC COOKING
From rusticmum.com
ONE POT SPANISH RICE WITH CHORIZO AND TOMATOES - THE TASTY CHILLI
From thetastychilli.com
ONE POT SPANISH CHORIZO "FRIED" RICE - THE COOKING COLLECTIVE
From thecookingcollective.com.au
CHORIZO RICE SALAD - LUNDS & BYERLYS
From lundsandbyerlys.com
HEALTHY CHORIZO AND SEASONED CAULIFLOWER RICE - FRESH. OUT.
From fresh-out.com
CAMARGUE RED RICE SALAD RECIPE - SERIOUS EATS
From seriouseats.com
RICE SALAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
10 BEST CHORIZO SALAD RECIPES | YUMMLY
From yummly.com
CREAMY PASTA SALAD WITH CHORIZO (+ NON-CREAMY STYLE!)
From gingerwithspice.com
PASTA SALAD WITH CHORIZO AND GREEN VEGETABLES | RICARDO
From ricardocuisine.com
CHORIZO AND RICE RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
CLASSIC CAJUN RICE SALAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
RICE WITH CORN AND CHORIZO | RECIPE | CUISINE FIEND
From cuisinefiend.com
CLASSIC ITALIAN RICE SALAD RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
RACHEL RODDY’S RECIPE FOR ITALIAN RICE SALAD | FOOD | THE GUARDIAN
From theguardian.com
EASY CURRIED RICE SALAD - EFFORTLESS FOODIE
From effortlessfoodie.com
MEXICAN CHORIZO & RICE SALAD | RICE RECIPES | SUNRICE
From sunrice.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love