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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Arroz al Chorizo Recipe

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This recipe for Arroz al Chorizo is from Los Sabores Tradicionales de la Familia Puppo, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
9 onzas de chorizo mejicano (tipo salchicha de huacho en consistencia)
1 lata de 10 onzas Rotel (tomate en cuadritos con pimientos)
1/2 pimiento naranja en cuadraditos
1/3 cebolla blanca picado en cuadrados finos
1 cucharada de culantro
ají al gusto
1 taza de arroz
2 tazas de caldo de pollo o sustituir por cubito
queso blanco mantecoso rallado grueso
Directions:
Directions:
Saltar la cebolla, pimiento y ajo en aceite de oliva. Una vez cocido, agregarle el rotel (tomate con pimientos), ají y el culantro picado. Seguir cocinando a fuego mediano hasta que se consuma el liquido. Incorporar el arroz y saltearlo un poco.

Poner el chorizo en una sarten sin grasa y deshacerlo. Escurrir toda la grasa que suelte. Echar el chorizo en el arroz, remover y agregarle el caldo. Rectificar la sal.

Poner a hervir y una vez que se consuma un poco el liquido, tapar la olla y bajar el fuego. Cocinar hasta que el arroz esté listo.

Debe quedar un poco humedo para que seque solo fuera del fuego.

Rallar queso matecoso blanco encima y servir solo o como acompanamiento.
Number Of Servings:
Number Of Servings:
4

 

 

 

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