Spanish Rice With Chorizo And Roasted Red Peppers Recipes

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.

SPANISH RICE WITH CHORIZO

Steps:

• on med heat add 1 tbls butter to saute pan and melt.
• add spaghetti noodles to melted butter and cook until lightly brown and crisp.
• Then add cup of rice and brown till golden.
• remove rice from heat and set aside.
• in seperate saute pan on med heat add remaining butter, bell pepper, and onion and saute until soft and onion is transulent then add garlic and saute for 2 minute.
• turn heat to med high and add chorizo to sauted veggies and cook for 10-15 min or until resembiling ground beef texture.
• Remove from heat, pour into seperate bowl and set aside.
• on med high heat Add rice mix to pan chorizo was cooked in, add chicken broth, tomato sauce, diced tomatoes, garlice powder, tomato chicken bullion, salt and pepper.
• bring to boil then lower to temp to simmer.
• cover for 20-25 minute.
• when done add chorizo mix and fluff with fork to fully incorporate mix making sure to add all the juices.
• salt and pepper if needed.

SPANISH RICE WITH PEPPERS

Steps:

• Heat the oil in a skillet & brown the garlic & pork on all sides. Once done remove the garlic & pork then sauté the onion & peppers in the oil for 5 minutes.
• Mash the garlic into a puree & place into a large casserole along with the pork. Add the parsley, spices, tomatoes, onions, peppers & water, stirring throughly.
• Meanwhile, preheat the oven to 425. Then heat the broth in a sauce pan until it begins to boil.
• Pour the boiling broth into the casserole then stir in the rice. Cover & cook in the oven for 20 minutes.
• Check on the rice, stirring & adding more water if needed. Then return to the oven for another 15-20 minutes. Remove once the rice is tender & there is no more liquid. Let stand for 5 minutes before serving.

CHORIZO AND RICE-STUFFED POBLANO PEPPERS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add tomatoes, onion, carrot, celery, garlic, Worcestershire sauce, adobo, basil, and cilantro to the skillet with the chorizo. Simmer for 5 minutes. Add rice and simmer for 5 minutes more. Remove from heat, add fresh parsley, and let rest.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Stuff each poblano pepper half with the chorizo mixture; lay in the baking dish. Add water to the bottom of the dish. Loosely cover with aluminum foil.
• Bake in the preheated oven until peppers are tender but still firm, about 1 hour. Remove foil and sprinkle peppers with Cheddar, mozzarella, and pepper Jack cheeses.
• Turn on the broiler; broil peppers until cheese is brown and bubbly, 3 to 4 minutes.