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Chorizo Spanish Rice Recipe

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This recipe for Chorizo Spanish Rice is from Baker Community Cookbook, 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:  
1 tablespoon olive oil
8 to 16 oz. Chorizo
1 cup uncooked long grain white rice
1 (14 oz) can chicken broth
1/4 cup water
2 cups frozen peas with pearl onions
1 (14 1/2 oz) can tomatoes, diced with green pepper and onion (undrained)
1/3 cup Kalmata olives, pitted and sliced
1 1/2 tablespoons fresh marjoram, chopped (or 1/2 teaspoon dried)
Directions:
Directions:
Heat oil in large deep skillet over medium heat. Add chorizo and saute until cooked through, about 5 minutes. Add rice, coat with oil and chorizo mix. Add broth and water, then peas and onions, stir into mix. Bring to a boil. Reduce heat to medium-low and cover. Simmer about 15 minutes (check after 10 minutes to be sure it doesn't stick). Stir in tomatoes with juice, 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.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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