CHORIZO RED BEANS AND RICE
Red Beans and Rice with Chorizo and Bell Pepper Saute is perfect fall Tex-Mex inspired comfort food that's still on the light side!
Provided by By: Carol | From A Chef's Kitchen
Categories Beef
Time 45m
Number Of Ingredients 23
Steps:
- Heat oil in a large saute pan over medium-high heat. Add the fresh chorizo links, reduce heat to medium and brown well on all sides. (Will not be completely cooked through at this point.) Transfer to a cutting board to cool. When the chorizo is cool enough to handle, slice lengthwise, then slice into 1/2-inch pieces.
- Meanwhile, add onion and Ancho pepper to the pan. Cook 4-5 minutes on medium-low or until beginning to soften. Add the garlic, chili powder, coriander, cumin, oregano and bay leaf and cook briefly, approximately 15 seconds.
- Add the tomatoes, chicken broth, chorizo and beans. Bring to a boil, reduce heat to low and simmer 12-15 minutes or until thickened and chorizo is thoroughly cooked through. Remove bay leaf.
- Season to taste with salt, black pepper and hot sauce. Serve with brown rice and sauteed peppers.
- Heat canola oil in a saute pan over medium-high heat. Add the bell peppers and garlic and cook 3-4 minutes or to desired doneness. Add lime juice and salt and pepper to taste. Serve atop beans and rice.
Nutrition Facts : ServingSize 1, Calories 399 kcal, Carbohydrate 9 g, Protein 6 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 33 mg, Sodium 730 mg, Fiber 3 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 9 g
SPANISH CHORIZO RICE
This family-friendly Spanish chorizo rice makes a healthy, filling and affordable meal that everyone will love! Made with charred chorizo sausage, capsicum and Spanish inspired spices, this hearty, flavourful dish all comes together in one pot- in less than 30 minutes!
Provided by Andrea Geddes
Categories healthy Main Course Side Dish
Time 25m
Number Of Ingredients 17
Steps:
- In a large, non-stick frying pan or French pan, heat the oil over medium heat. Add the chorizo slices and fry, until the chorizo has become crispy and browned around the edges. Remove the chorizo from the pan and set aside for later.
- Leaving the oil from the cooked chorizo in the pan over medium heat, add the onion, garlic, paprika, cumin, pepper and chilli powder and stir until fragrant. Add the rice and stir for a few minutes, until the rice becomes clear.
- Add the vegetables, stock and tomato paste and stir. Bring to a low simmer.
- Cover the pan with a lid and reduce the heat to low. Cook, covered, for 10-15 minutes, until the rice has almost cooked through. You may need to stir the rice once or twice to prevent sticking. Keep an eye on the amount of stock in the dish, as it will absorb into the rice while cooking. Add a little more, if required.
- Add the chorizo back into the pan, stir and cover. Turn the heat off and allow to sit, covered, for around 5 minutes.
- Stir through the lime juice and parsley and serve immediately, with extra lime wedges.
Nutrition Facts : Calories 338 kcal, Carbohydrate 58 g, Protein 10 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 273 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
ONE POT WONDER SPANISH RICE WITH CHORIZO RECIPE
Sliced chorizo sausage with Spanish seasoned rice, veggies, and black beans. It all comes together in one pot. And, it's ready in about 30 minutes!
Provided by Amanda Finks
Categories Dinner Entree Main Course
Time 33m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 /4th of the recipe, Calories 459 kcal, Carbohydrate 47.7 g, Protein 21.8 g, Fat 20.3 g, SaturatedFat 7.6 g, Fiber 8 g
RED RICE WITH COCKLES AND CHORIZO
Provided by Florence Fabricant
Categories dinner, project, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 696, UnsaturatedFat 15 grams, Carbohydrate 80 grams, Fat 23 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 6 grams, Sodium 593 milligrams, Sugar 4 grams
TOMATO & CHORIZO RICE
Spanish sausage and sweet smoked paprika flavour this basmati one-pan storecupboard supper with olives and cherry tomatoes
Provided by Sara Buenfeld
Categories Main course
Time 20m
Number Of Ingredients 9
Steps:
- Heat a large frying pan on a medium-high heat. Add the sliced chorizo halves, cut-side down, and cook until the oil starts to come out and they begin to crisp at the edges.
- Tip the onion and garlic into the pan with the chorizo slices, and cook for a few mins more. Stir in the paprika and rice, mix well so that all the grains are coated, then pour in the hot chicken stock and add the roasted peppers. Stir everything, then cover the pan with a lid and cook for 5 mins.
- Stir in the tomatoes and olives, and cook 8-10 mins more until the rice is tender and the liquid has been absorbed into it.
Nutrition Facts : Calories 494 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 2.2 milligram of sodium
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