"Paella" Fried Rice
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 tablespoon cumin seeds
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoons salt
- 1 cup finely chopped fresh cilantro
- 4 cups cold cooked rice
- 1 large onion, chopped
- Carbohydrate 63 g(21%)
- Cholesterol 44 mg(15%)
- Fat 39 g(60%)
- Fiber 6 g(25%)
- Protein 24 g(49%)
- Saturated Fat 10 g(51%)
- Sodium 900 mg(37%)
- Calories 700
Preparation Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook cumin and red pepper flakes, stirring, 1 minute. Add onion and bell pepper and cook, stirring, until softened. Add chorizo and sauté over moderately high heat, stirring, until sausage begins to brown, about 3 minutes. Add rice, crumbling it, and salt. Sauté, stirring, until some grains begin to turn golden, about 3 minutes. Add peas and sauté, stirring, just until peas are heated through. Remove from heat and stir in pumpkin seeds and cilantro.
Preparation Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook cumin and red pepper flakes, stirring, 1 minute. Add onion and bell pepper and cook, stirring, until softened. Add chorizo and sauté over moderately high heat, stirring, until sausage begins to brown, about 3 minutes. Add rice, crumbling it, and salt. Sauté, stirring, until some grains begin to turn golden, about 3 minutes. Add peas and sauté, stirring, just until peas are heated through. Remove from heat and stir in pumpkin seeds and cilantro.
