ONE POT WONDER SPANISH RICE WITH CHORIZO RECIPE
Sliced chorizo sausage with Spanish seasoned rice, veggies, and black beans. It all comes together in one pot. And, it's ready in about 30 minutes!
Provided by Amanda Finks
Categories Dinner Entree Main Course
Time 33m
Number Of Ingredients 11
Steps:
- Place a wide, high-sided skillet or pot over high heat. Add the beans, Rotel, broth, bell pepper, onion, rice, chili powder, cumin, salt, and black pepper. Stir to combine. Cover the pot.
- Bring liquid to a boil, then reduce to a simmer. Cook for 10 minutes, stirring occasionally.
- Add the sliced sausage. Cover. Continue to simmer until the rice is tender and most of the liquid is absorbed (about 10 minutes for white rice).
- Remove the pot from the heat. Uncover and let it rest for 5 minutes before serving.
Nutrition Facts : ServingSize 1 /4th of the recipe, Calories 459 kcal, Carbohydrate 47.7 g, Protein 21.8 g, Fat 20.3 g, SaturatedFat 7.6 g, Fiber 8 g
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
CHICKEN WITH ROASTED RED PEPPER, CHORIZO AND SWEET PEA SAUCE OVER RICE
By keeping a well stocked pantry, you can make this recipe picking up as little as just 3 items at the store: chicken, chorizo and romaine hearts. Every other ingredient in this menu is a good example of ingredients you can always keep on hand, replenishing them every 3 to 4 weeks.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 32m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a medium size saucepot over medium heat with 1 tablespoon of extra-virgin olive oil, about 1 tablespoon, and the butter. Add 1/4 of the chopped onion and season with salt and pepper, cook for about 1 minute, add the rice and stir to coat in the oil. Add 2 1/2 cups of chicken stock to the rice and bring up to a boil. Cover the pot, reduce heat to simmer and cook rice for 15 to 18 minutes or until tender and cooked through.
- While the rice is cooking, start the chicken. Preheat a large skillet over medium-high heat with about 2 tablespoons of extra-virgin olive oil. Season the chicken breasts with smoked paprika, salt, pepper and the thyme; add the seasoned chicken to the skillet. Cook breasts 5 to 6 minutes on each side or, until cooked through.
- Remove the chicken from the skillet to a plate and loosely cover with aluminum foil. Return the skillet to the stove top and over medium-high heat add chorizo, cook for 2 minutes stirring frequently. Add the remaining onion, garlic, grated carrot, and roasted red pepper to the chorizo and season with a little salt and pepper. Cook until the onions are slightly tender, about 2 to 3 minutes. Add 1/2 cup of chicken stock, scrape up any bits that have stuck to the bottom of the pan. Add the frozen peas and parsley; continue to cook for 1 to 2 minutes to heat the peas through. Taste and adjust seasonings with a little salt and pepper.
- To serve, arrange the chicken breasts on dinner plates and top with lots of sauce. Fluff the rice with a fork and serve alongside.
BEST SPANISH RICE
The combination of picante sauce and chicken broth makes this easy recipe very tasty!
Provided by Angela Sims
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 30m
Yield 5
Number Of Ingredients 5
Steps:
- Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
- Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
Nutrition Facts : Calories 286 calories, Carbohydrate 50.9 g, Cholesterol 2 mg, Fat 6.2 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 696.6 mg, Sugar 2.3 g
SPANISH RICE WITH PEPPERS
Make and share this Spanish Rice With Peppers recipe from Food.com.
Provided by FDADELKARIM
Categories One Dish Meal
Time 1h
Yield 5-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a skillet & brown the garlic & pork on all sides. Once done remove the garlic & pork then sauté the onion & peppers in the oil for 5 minutes.
- Mash the garlic into a puree & place into a large casserole along with the pork. Add the parsley, spices, tomatoes, onions, peppers & water, stirring throughly.
- Meanwhile, preheat the oven to 425. Then heat the broth in a sauce pan until it begins to boil.
- Pour the boiling broth into the casserole then stir in the rice. Cover & cook in the oven for 20 minutes.
- Check on the rice, stirring & adding more water if needed. Then return to the oven for another 15-20 minutes. Remove once the rice is tender & there is no more liquid. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 515.8, Fat 22.7, SaturatedFat 6, Cholesterol 61.2, Sodium 864.6, Carbohydrate 53.3, Fiber 3.3, Sugar 3, Protein 23.3
QUICK AND EASY SPANISH RICE
This recipe is a simple Spanish rice that is quick and easy and tastes delicious. The vegetable juice and the taco seasoning add more flavor to this dish.
Provided by Ruth Schwab
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Cook and stir onion, garlic, and vegetable oil in a skillet over medium heat until onions are softened, about 5 minutes.
- Stir rice into onion mixture and cook, stirring often, until rice becomes slightly opaque, 1 to 2 minutes.
- Stir chicken broth, vegetable juice, and taco seasoning into rice mixture and bring to a boil. Cover and simmer over low heat until rice has absorbed most of the liquid, about 5 minutes.
Nutrition Facts : Calories 235.1 calories, Carbohydrate 42.4 g, Fat 5 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 168.8 mg, Sugar 1.8 g
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- Heat the oil in a large saucepan (that has a lid.) Add the diced onion and cook on a low-medium heat for about 5 minutes until soft but not browned. Add the crushed garlic and cook for a couple of minutes before adding the diced pepper. Sprinkle over the smoked paprika, dried oregano and chilli powder if using.
- Add the sliced chorizo and cook for two minutes. Add the rice, vegetable stock, chopped tomatoes, butter beans and the tomato ketchup if using.
- Bring to the boil, then quickly turn the heat down to a slow simmer. Place a lid on the pan and cook for about 20 minutes or until the liquid has evaporated. Give it a stir every now and then - you might need to add more stock if it seems dry.
- When the liquid has evaporated and the rice is soft, add salt and pepper to taste and serve immediately.
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