Red Rice With Cockles And Chorizo Recipes

RED RICE WITH COCKLES AND CHORIZO

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.

RED BEANS AND RICE WITH HAM AND CHORIZO

Steps:

• remove casing from chorizo and cook in frying pan, breaking it up.drain, and add to crock pot along with everything else. cook on low for at least 6 hours( the longer the better).add spices to taste.
• before serving if used a ham hock take out and pull meat off bone and add back to pot, discarding the bone.
• serve over rice or makes great burritos.

RED RICE WITH CHORIZO

Steps:

• 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 heat, cover and let stand 5 minutes. Stir in the olives and cilantro.