Chorizo Spanish Rice
Serves: 3
Gabriella Kub
1 January 1970
Based on User reviews:
50
Spice
47
Sweetness
45
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Heat oil in large deep skillet over medium-high heat
2
Add chorizo and sauté until golden, about 5 minutes
3
Add rice; stir to coat with oil
4
Add broth and water, then peas and onions; stir to mix
5
Bring to boil
6
Reduce heat to medium-low; cover and simmer about 15 minutes
7
Stir in tomatoes with juices, olives, and marjoram
8
Cover and simmer until rice is tender and most of liquid is absorbed, about 5 minutes longer
9
Season to taste with salt and pepper and serve
10
Heat oil in large deep skillet over medium-high heat
11
Add chorizo and sauté until golden, about 5 minutes
12
Add rice; stir to coat with oil
13
Add broth and water, then peas and onions; stir to mix
14
Bring to boil
15
Reduce heat to medium-low; cover and simmer about 15 minutes
16
Stir in tomatoes with juices, olives, and marjoram
17
Cover and simmer until rice is tender and most of liquid is absorbed, about 5 minutes longer
18
Season to taste with salt and pepper and serve