Red Rice With Cockles And Chorizo Recipes

ZESTY RICE WITH CHORIZO

Steps:

• Heat oil in a 10-inch skillet over medium-high heat. Add sausage, onion and garlic and cook until vegetables are tender, stirring frequently.
• Stir in rice, broth and salsa. Heat to a boil. Reduce heat to low. Cover and cook for 15 minutes. Stir in peas and cook, covered, 5 minutes or until thoroughly cooked. Stir in cilantro.
• Swanson Kitchen Tip: This recipe is also great using Swanson® Natural Goodness™ or Certified Organic Chicken Broth in place of the regular chicken broth.

RED RICE WITH COCKLES AND CHORIZO

Steps:

• Preheat oven to 400 degrees.
• Heat oil in a heavy ovenproof casserole with a lid, add sausage and cook over medium heat about 2 minutes. Add onion, cook until transparent but not brown, then stir in the garlic and chili flakes. Stir in the rice, thyme and bay leaves.
• Add wine and cook, stirring, about 2 minutes, until most of it has evaporated. Add 2 1/2 cups of the stock if using Bhutanese rice; 3 cups for Wehani rice. Bring to a boil, stir, then add cockles or clams.
• Cover casserole, and place in oven. Cook Bhutanese rice about 15 minutes, until cockles or clams have opened and most of the liquid has been absorbed. The Wehani rice will take about 40 minutes.
• When rice is done, remove casserole from oven and set aside, covered, for 10 minutes; serve directly from the casserole.

RED BEANS AND RICE WITH HAM AND CHORIZO

Steps:

• remove casing from chorizo and cook in frying pan, breaking it up.drain, and add to crock pot along with everything else. cook on low for at least 6 hours( the longer the better).add spices to taste.
• before serving if used a ham hock take out and pull meat off bone and add back to pot, discarding the bone.
• serve over rice or makes great burritos.

BAKED RICE WITH CHORIZO AND CLAMS

Steps:

• Preheat oven to 400 degrees. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chorizo, stirring often, until edges are browned, about 2 minutes. Stir in onion and garlic. Cook until translucent, about 3 minutes.
• Stir in rice to coat, then wine. Bring to a boil. Cook until skillet is almost dry. Add stock and water. Bring to a boil.
• Transfer skillet to oven. Bake for 10 minutes. Add clams. Bake until clams open and rice absorbs all the liquid, about 10 minutes. Let stand, covered, for 10 minutes before serving.

RED RICE WITH CHORIZO

Steps:

• In a heavy medium saucepan, heat the oil over medium heat. Add the chorizo and cook, stirring occasionally, until lightly browned, about 4 minutes.
• Add the rice and stir for 1 minute to coat.
• Stir in 1 1/2 cups water and the salsa and bring to a boil, stirring once or twice.
• Cover the pot and simmer on low heat for 20 minutes.
• Fluff the rice and stir in the corn. Remove from heat, cover and let stand 5 minutes. Stir in the olives and cilantro.