Chorizo And Quorn Sausage Rice Recipes

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.

ONE POT WONDER SPANISH RICE WITH CHORIZO RECIPE

Steps:

• Place a wide, high-sided skillet or pot over high heat. Add the beans, Rotel, broth, bell pepper, onion, rice, chili powder, cumin, salt, and black pepper. Stir to combine. Cover the pot.
• Bring liquid to a boil, then reduce to a simmer. Cook for 10 minutes, stirring occasionally.
• Add the sliced sausage. Cover. Continue to simmer until the rice is tender and most of the liquid is absorbed (about 10 minutes for white rice).
• Remove the pot from the heat. Uncover and let it rest for 5 minutes before serving.

MEXICAN CHORIZO RICE

Steps:

• Bring chicken broth to a boil in a medium saucepan. Stir in rice, cover, and simmer for 15 minutes.
• Add chorizo to a large nonstick pan over medium heat. Use a wooden spoon to break it into small pieces. Once partially cooked, add onion and garlic and continue to cook until chorizo is cooked through and onion is soft.
• Add tomatoes and corn to the chorizo and let simmer for about 5 minutes to cook off some of the liquid.
• Stir in rice. Serve with cilantro and TABASCO if desired.

RICE PILAF WITH CHORIZO CASSEROLE

Steps:

• Put the saffron in small pot with 1 1/2 cups stock and about 1 cup water. Bring to boil over medium heat, then reduce the heat to low and let steep for a few minutes while you prepare the chorizo and onions.
• Heat a skillet with a tight fitting lid over medium-high heat. Remove the casings from the chorizo and slice about 1 to 1 1/2 inches thick, on an angle. Add a drizzle of extra-virgin olive oil to the hot skillet and add the chorizo. Brown evenly on both sides, 4 to 5 minutes total. Remove the chorizo to a plate and add another drizzle of oil to the skillet along with the onions. Season with salt and pepper, to taste, and cook until softened, about 5 minutes. Add the pimientos and peas and stir to heat through. Deglaze the pan with sherry or wine and stir 1 to 2 minutes. Remove them from the pan to the plate with the chorizo.
• Return the pan to medium heat and melt 2 tablespoons of the butter. Add the pasta and stir until deeply golden brown, about 3 to 4 minutes. Stir in the rice and stock and bring to a boil. Reduce the heat to low, cover the pan and cook for 18 minutes. Fluff the rice with a fork.
• Grease a casserole with the remaining 1 tablespoon of softened butter. Fill the casserole with cooked rice and top with an arrangement of the chorizo and onion mixture. Cool and chill as a make-ahead meal. Reheat by dousing the casserole with 1/2 cup chicken stock then putting it in preheated 375 degree F oven, loosely covered, for 20 minutes. Uncover and bake for about until heated through and barely crispy at edges, about 10 minutes. Top with parsley and serve.

FILIPINO YELLOW RICE WITH SHRIMP AND CHORIZO

Steps:

• Combine the broth and saffron in a small saucepan and bring to a boil over medium-high heat. When the liquid boils, stir it, remove the pan from the heat and allow the saffron to steep while you continue with the recipe.
• Add the peppers, chiles, garlic, onions and cilantro to a food processor and pulse until finely chopped. Reserve 3/4 cup of the sofrito for the rice and refrigerate or freeze the remainder for another use (see Cook's Note).
• Heat 2 tablespoons of the olive oil in a 5-quart saucepan over medium-high heat. Sprinkle the shrimp with the paprika and some salt and pepper. Add the shrimp to the pan and sear for 1 to 2 minutes per side. Transfer to a plate and set aside; reserve the pan.
• Lower the heat to medium low, then add the chorizo and remaining 1 tablespoon olive oil to the pan. Cook, stirring, until the fat rendered from the chorizo turns bright orange, 2 to 3 minutes. Using a slotted spoon, transfer the chorizo to the plate with the shrimp; reserve the pan.
• Add the rice to the pan and toast, stirring, until the rice turns orange from the rendered fat and begins to look opaque and chalky, 4 to 5 minutes. Add the reserved sofrito and cook, stirring, for about 3 minutes. Add the wine, scraping up any bits stuck to the bottom of the pan. Add the capers, brine and 2 teaspoons salt.
• Stir in the saffron-infused chicken broth, then allow the rice to cook, undisturbed, until the surface pokes up slightly and little bubble "dimples" begin to form in the center, 6 to 8 minutes. Stir the rice, then flatten the top to allow the rice to cook evenly. Cover the pan, lower the heat to low and cook for 25 minutes without removing the lid (trust the process).
• Remove from the heat and fluff the rice with a fork. Fold in the reserved shrimp and chorizo and the vinegar. Allow to sit covered for 5 minutes before serving.

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.

CHORIZO SPANISH RICE

Steps:

• Heat oil in large deep skillet over medium-high heat. Add chorizo and sauté until golden, about 5 minutes. Add rice; stir to coat with oil. Add broth and water, then peas and onions; stir to mix. Bring to boil. Reduce heat to medium-low; cover and simmer about 15 minutes. Stir in tomatoes with juices, 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 and serve.

SAVORY CHORIZO SAUSAGE, RICE & BEAN SOUP

Steps:

• In a Dutch oven over medium heat, brown sausage (10 to 12 minutes).
• Add onion and garlic. Continue cooking, stirring occasionally, until onion is softened (4 to 5 minutes).
• Add remaining ingredients except Parmesan cheese.
• Reduce heat to low; continue cooking 12 to 15 minutes.
• Scoop into individual bowls and sprinkle with 1 tablespoon Parmesan cheese. Refrigerate leftovers.

SPICY CHORIZO & SHRIMP RICE

Steps:

• Crumble chorizo into a large skillet; add tomatillos. Cook over medium heat for 6-8 minutes or until meat is fully cooked. Add the rice, onion, celery leaves, carrot, garlic powder and pepper; cook and stir for 2 minutes., Add broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in shrimp; cover and cook 5 minutes longer or until shrimp turn pink and rice is tender. Sprinkle with cheese and cilantro.

CHORIZO, SHRIMP AND RICE

Steps:

• Heat the oil in a large lidded frying pan over medium-high heat, Add the onion and bell peppers and cook for 2 minutes.
• Add the garlic, and continue to cook for a further 3 minutes, stirring occasionally.
• Add the tomato, rice, salt and pepper to taste and cook for 2 minutes.
• Stir in the chorizo, then the stock and bring to the boil.
• Reduce the heat to low, cover and simmer for 15 minutes until the rice is tender, but the dish is still moist.
• Add the shrimp, stir through and cover.
• Cook for about 5 minutes or until the shrimp turn pink and the liquid has been absorbed.
• If it looks too moist, simmer an additional 2 minutes uncovered.
• Taste, adjust the seasoning if necessary, sprinkle with the parsley and serve.