Chorizo Spanish Rice
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 cup water
- 1 tablespoon olive oil
- 1 cup uncooked long-grain white rice
- Carbohydrate 47 g(16%)
- Cholesterol 100 mg(33%)
- Fat 49 g(75%)
- Fiber 3 g(11%)
- Protein 34 g(67%)
- Saturated Fat 17 g(86%)
- Sodium 1516 mg(63%)
- Calories 770
Preparation 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.
Preparation 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.
