Tomato Chorizo Rice Food

SPANISH CHORIZO RICE

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.

SPANISH CHORIZO RICE RECIPE

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.

CHOURIçO RICE

Steps:

• In a saucepan, add the olive oil, chopped onion, peeled tomato cut into small chunks and the chouriço cut into round slices. Cook over low heat until the tomato start to break down, stirring occasionally.
• Add the rice and season with salt. Stir and fry the rice for a minute. Pour the water (twice the rice volume) and bring to a boil on a medium-high heat. When starts boiling, reduce to low heat and cook for about 10 minutes.
• Turn off the heat and serve.

CHICKEN AND CHORIZO RICE

Steps:

• Heat the olive oil in a large heavy skillet or pot over high heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 3 minutes. Season the chicken with 1/4 teaspoon each salt and pepper. Add to the skillet along with the chorizo; cook, turning occasionally, until the chicken starts to brown, about 3 minutes. Move the chicken and chorizo to one side of the pan and stir in the tomato paste, rice and capers. Add the broth and bring to a boil. Cook, stirring occasionally, about 8 minutes. Stir in the peas, reduce the heat to medium low, cover and cook until the rice is tender, about 15 minutes. Let rest, covered, 5 minutes. Fluff the rice with a fork, stirring to combine all the ingredients. Serve with lemon wedges.

TOMATO & CHORIZO RICE

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.

TOMATO & CHORIZO RISOTTO

Steps:

• Heat the olive oil in a saucepan and sizzle the chorizo for 1 min until some of the oil starts to come out. Add the onion and cook for 5 mins until soft, then add the risotto rice and cook for 1 min. Splash in the vinegar, then add the tomatoes and stir well.
• Gradually add the hot stock, a ladleful at a time - stir the rice until the stock is absorbed, then add the next ladleful. With the last ladleful of stock, add the peas and keep stirring until the rice is cooked. Turn off the heat and stir through the Parmesan and parsley, if using. Serve straight from the pan, with extra Parmesan, if you like.