Ingredients with Measurements:
- 1 pound of butifarra sausage, sliced
- 1 1/2 cups of long-grain rice
- 2 1/2 cups of chicken broth
- 1/2 cup of diced onion
- 1/2 cup of diced red bell pepper
- 1/2 cup of diced green bell pepper
- 2 cloves of garlic, minced
- 1 teaspoon of paprika
- 1/2 teaspoon of cumin
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of olive oil
- 2 tablespoons of chopped fresh parsley
Special equipment needed:
- Large skillet with lid
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced butifarra sausage and cook until browned on both sides, about 5 minutes. Remove the sausage from the skillet and set aside.
3. In the same skillet, add the diced onion, red bell pepper, and green bell pepper. Cook until the vegetables are tender, about 5 minutes.
4. Add the minced garlic, paprika, cumin, salt, and black pepper to the skillet. Cook for 1 minute, stirring constantly.
5. Add the rice to the skillet and stir to coat with the vegetable and spice mixture.
6. Pour the chicken broth into the skillet and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid.
8. Simmer the rice for 20 minutes, or until the liquid has been absorbed and the rice is tender.
9. Fluff the rice with a fork and stir in the cooked butifarra sausage.
10. Garnish with chopped fresh parsley and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for cooking the sausage and vegetables
- Low heat for simmering the rice
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 420
- Fat: 17g
- Carbohydrates: 46g
- Protein: 20g
Substitutions for ingredients:
- Any type of sausage can be substituted for butifarra sausage
- Vegetable broth can be substituted for chicken broth
- Any type of bell pepper can be used
Variations:
- Add diced tomatoes to the skillet for a tomato-based rice pilaf
- Add cooked shrimp to the skillet for a seafood twist on the dish
- Use quinoa instead of rice for a gluten-free option
Tips and tricks:
- Make sure to brown the sausage before removing it from the skillet to ensure it is fully cooked
- Stir the rice occasionally while it simmers to prevent it from sticking to the bottom of the skillet
- Use a fork to fluff the rice instead of a spoon to prevent it from becoming mushy
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Microwave the leftovers in a microwave-safe dish for 1-2 minutes, or until heated through
Presentation ideas:
- Serve the butifarra and rice pilaf in a large serving dish with the chopped parsley sprinkled on top
Garnishes:
- Chopped fresh parsley
Pairings:
- Serve with a side salad or steamed vegetables for a complete meal
Suggested side dishes:
- Green salad with vinaigrette dressing
- Steamed broccoli or green beans
Troubleshooting advice:
- If the rice is still hard after 20 minutes of simmering, add a little more liquid and continue to cook until tender
Food safety advice:
- Make sure the sausage is fully cooked before serving
Food history:
- Butifarra sausage is a traditional Catalan sausage made with pork, spices, and sometimes rice or bread crumbs
Flavor profiles:
- The butifarra sausage adds a smoky and savory flavor to the rice pilaf, while the vegetables and spices add a slightly sweet and spicy flavor
Serving suggestions:
- Serve the butifarra and rice pilaf as a main dish for lunch or dinner
Related Categories
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Region: Spanish
Taste: Savory, Rich, Aromatic, Hearty, Comforting