Chorizo Rice (Arroz Con Chorizo)


Chorizo is a sausage that is widely available at chain groceries and comes in mild or spicy versions. The types of chorizo vary from country to country in Latin America. Some are hard cured, for slicing, and others are soft uncured, for crumbling. 

The chorizo used used in Puerto Rico and in this recipe is a cured Spanish chorizo which gets its distinctive smokiness and deep red color from pimentón, smoked Spanish paprika. 

 

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INGREDIENTS:

2 cups water

2 cups rice, rinsed, drained (preferably short grain)

2½  teaspoons salt or Homemade Dry Adobo Seasoning

1 teaspoon cumin, ground

1/2 teaspoon black pepper

1/2 teaspoon dried oregano, crushed

1 bay leaf

 2  teaspoons oil

3 tablespoons Basic Sofrito

1 large cooking spoon spanish style tomato sauce

1 spanish chorizo, cut in rounds

DIRECTIONS:
 
  • Preheat oil in pot.
  • Over medium high heat add sofrito, tomato sauce, black pepper, adobo, cumin, and oregano.
  • Stirfry until fragrant, one or two minutes.
  • Add chorizo. Stirfry another two minutes.
  • Add rice. Thorougly mix. Stir fry until golden, another one or two minutes.
  • Add water. Bring to boil. Bring heat to low.
  • Stir rice, making sure to scrape bottom of pot. Cover.
  • Cook 20 minutes. Thoroughly stir rice. Do a taste test checking tenderness of rice.
  • If tender turn off heat otherwise leave another 5 minutes before checking for tenderness again.

BUEN PROVECHO!

 

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