Rice with chorizo

Rice with chorizo

Arroz con chorizo

By
From
My Abuelo's Mexican Feast
Serves
4

Ingredients

Quantity Ingredient
1 x 10 cm-long piece chorizo sausage, finely chopped
2 tablespoons olive oil
1 fresh jalapeno
1/2 white onion, finely chopped
2 garlic cloves, crushed, (no need to peel)
400g long-grain white rice
750ml chicken stock
1/2 celery stalk, with some of the leaves
1 fresh corn cob, kernels cut from the cob
1/2 red capsicum, cut into thin strips
7g coriander leaves, chopped

Method

  1. Heat a heavy frying pan over a medium heat and add the chorizo. Allow the natural oil of the chorizo to be released before adding the olive oil. Add the jalapeño and stir. After a few minutes, when the jalapeño has changed colour, add the onion and garlic and continue stirring for a further minute to prevent them from burning.
  2. Add the rice and stir to combine well. Stir every now and then to prevent the rice from burning. When the rice grains have turned opaque, after a couple of minutes, add the stock, celery, corn kernels, capsicum and coriander.
  3. Bring to the boil, and then cover the pan. Reduce the heat to low and allow to simmer for a further 20 minutes or until all the stock has evaporated and the rice is tender.
Tags:
Mexican
Latin
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