Thursday, October 20, 2011

Yellow Rice with Chorizo

Being Puerto Rican, I have eaten rice my whole life (I think only the Japanese beat us in annual rice consumption).  I've gotten a little bored of rice and have been making more flavorful risottos and farro lately.  This all changed when I tried this "stew" rice recipe which packs a rich flavor punch.  Follow the recipe and don't stray on the ratios - I was thrown off because I always thought that the ratio of liquid to rice should be 1:1.  Aside from the taste, the yellowness of the rice wowed me (it didn't need sazon to give it color) and it does not need salt (shocker) because of the chicken stock.   


2 tbsp - Canola Oil 
4 links - Chorizo
2 - Garlic cloves (minced)
1 - Red onion (chopped)
1 - Yellow or Orange Bell pepper (chopped)
1/2 tsp - Turmeric
1/4 cup - White wine
28 oz - Can of San Marzano whole tomatoes
6 cups - Chicken stock (low sodium)
1 1/2 cups - Rice
1/2 cup - Frozen peas (thawed)
3 - Scallions (chopped)
2 tbsp - Cilantro (chopped)

1) In a large dutch over or heavy pot, heat 1 tablespoon of oil.
2) Add the chorizo cook until browned on each side (10 minutes) and transfer to a plate. 
3) Add the garlic, onion and bell pepper and cook over medium heat for 8 minutes. 
4) Add the turmeric and cook for 30 seconds. 
5) Add the wine and boil over high heat until almost evaporated (3 minutes). 
6) Add the tomatoes and chicken stock and bring to a boil. Squeeze the tomatoes with tongs under the liquid to "chop", break them apart, and not lose their juices (be sure that you squeeze them under liquid or you will be cleaning tomato juice). 
7) Return the chorizo to the pot and simmer over low heat for 45 minutes.
8) In a medium pan, heat the remaining oil and add the rice. Stir so all of the rice gets coated with oil (1-2 minutes).
9) Add the rice into the dutch oven, cover partially, and cook over low heat, stirring often, until the rice is just tender and has absorbed most of the cooking liquid (25 minutes). 
10) Fold in and stir the peas, scallions, and cilantro. 
11) Remove the chorizo, cut into smaller pieces and add them back into the rice. 
12) Squeeze lime over the rice and serve. 
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