This year, I knew I wanted to share some delicious holiday-inspired recipes on the blog. But would could I share besides how to roast a turkey or prep mashed potatoes? So, I brought in some enforcements!
I reached out to fellow blogger Neyssa, who runs the site Latina Misfit on a Mission. Not only did she agree to help – she had an awesome idea: Thanksgiving dinner, with a Hispanic twist!
Today, we’re kicking off this series with the first recipe, Chorizo Rice. Rice and beans is a staple in every Latin household, but there’s only so much rice a certain way you can take. Chorizo is a great way to elevate Spanish rice, as the smoked sausage flavors wrap around each grain of rice. It’s a fiesta in your mouth!
Here’s what you’ll need:
- 10 oz cooked chorizo, cut into chunks (if you buy it uncooked, cook it first!)
- 1 tablespoon of olive oil
- 1/3 cup of onion, chopped
- 1 cup of red pepper, chopped
- 1 1/2 teaspoons of minced garlic (about 3 cloves)
- 1/3 cup of sofrito*
- 4 oz of tomato sauce
- 1/3 cup of cilantro, chopped
- 2 bay leaves
- pinch of saffron**
- 1 teaspoon of oregano
- 1 teaspoon of cumin
- 1/2 teaspoon of turmeric
- 4 cups of rice
- 4 cups of chicken broth
- 1 1/2 cups of water
- Salt and pepper, to taste
* Neyssa tells me you can find sofrito in the frozen department, where they carry international foods. She has found it at her local Walmart. You may wish to phone your store ahead of time.
** Note from Angela here: while saffron can be a spendy ingredient, I’ve had luck finding it at good prices at both Trader Joe’s and Costco.
In a large pot, heat oil over medium heat. Add in onions and red pepper.
Sautee for 3 minutes, then add in garlic, sofrito, and tomato sauce. Cook for one minute, stirring occasionally. Add in remaining ingredients, except for water and broth. Cook rice for 3-4 minutes, making sure to mix well. This will get the rice really coated and infused with flavor!
Next, add in broth and water. Taste, add in salt and pepper as desired. Turn heat to high, bring water to a boil. Once water gets to a boil, lower heat to low. Cover. Cook for 30-35 minutes, or until tender.
Once rice is cooked, remove from heat. Let rest for 10 minutes, then fluff with a fork and serve!
For more recipes, please see my recipe page!