Sunday, February 4, 2007

Red Rice with Chorizo


I didn't mean to make so many Rachael Ray recipes this weekend. Yet here is another one from the February, 2007 issue of Every Day with Rachael Ray magazine. I originally planned to make this Red Rice with Chorizo around Valentine's Day -- because it's "Red". But my Superbowl plans fell through tonight and I wanted something quick.

I was excited to try out this recipe because I ordered some chorizo from La Tienda. It's the real thing - imported from Spain. Actually, the chroizo I ordered is dry-cured and I'm not quite sure if I was supposed to use it or not. But i was dying to make something with it and this recipe seemed simple.


Using the dry-cured chorizo added a tougher texture to the dish. It was less sausage-like and more pepperoni-like. I enjoyed it quite a bit. It is a quick and easy recipe that yields a very tasty meal.

This recipe makes alot of food. I think it can feed six instead of just four. Also, I think there is a typo. The recipe calls for a 15-ounce can of sliced black olives. I could not find one. The regular size can, which is a 15-ounce of something like soup, only contains 6.5 ounces. I used that one and it was the perfect amount.

Red Rice with Chorizo
(4 servings)

Ingredients:
1 tablespoon vegetable oil
8 ounces chorizo, sliced 1/4 inch thick
1 1/2 cups long-grain white rice
1 1/2 cups red salsa
2 cups thawed frozen corn
One 15-ounce can sliced large black olives
1/2 cup chopped fresh cilantro

Instructions:
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 the heat, cover and let stand for 5 minutes. Stir in the olives and cilantro.


7 comments:

Claire said...

I don't subscribe to this magazine but one of my Sunday School teachers does. She brought me the January issue today...I think I'll have to pick out some recipes and try them out!

Kate said...

So by using the sausage from Tienda, does this cross off #60 on the F&W 100?

It sounds terrific, and despite my loathe for anything RR, I might have to try this one. But it doesn't mean anything. Nothing. No way.

Kerry said...

I'm going to have to try that one! Though it might be a little difficult to find good chorizo here in Newfoundland.

sandi @ the whistlestop cafe said...

That Looks Awesome! I like Rachel Ray in small doses~ Like 30 minutes is it!

The TriniGourmet said...

MMMM :D looks good :D chorizo is pig tho right? anyways :D you've been tagged! :D

http://www.trinigourmet.com/index.php/five-foodie-things-most-people-dont-know-about-me/

Trupti said...

Hi....this looks good! Just saw you are in Tampa...I just moved from Tampa to Canada a year ago...hod do you like it there?

trupti

Kristen said...

This is one of the recipes I tore out of my RR magazine. Now, I'm convinced I have to try it!