Ingredients with Measurements:
- 1 lb Chorizo de Cebu, sliced
- 1 cup uncooked white rice
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp vegetable oil
- 6 cups chicken broth
- 1 can diced tomatoes (14 oz)
- 1 tsp paprika
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat.
2. Add the sliced Chorizo de Cebu and cook until browned, about 5 minutes.
3. Remove the Chorizo de Cebu from the pot and set aside.
4. Add the chopped onion and minced garlic to the pot and cook until softened, about 3 minutes.
5. Add the uncooked rice to the pot and stir to coat with the onion and garlic mixture.
6. Pour in the chicken broth and diced tomatoes and stir to combine.
7. Add the paprika and season with salt and pepper to taste.
8. Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the rice is cooked.
9. Stir in the cooked Chorizo de Cebu and chopped fresh parsley.
10. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for browning Chorizo de Cebu
- Low heat for simmering soup
Serving size:
- 6 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 25g
- Protein: 18g
Substitutions for ingredients:
- Any type of sausage can be used instead of Chorizo de Cebu
- Brown rice can be used instead of white rice
- Vegetable broth can be used instead of chicken broth for a vegetarian option
Variations:
- Add diced potatoes or carrots for extra vegetables
- Use quinoa instead of rice for a gluten-free option
- Add a can of black beans for extra protein
Tips and tricks:
- Make sure to brown the Chorizo de Cebu before adding it to the soup for extra flavor
- Stir the soup occasionally to prevent the rice from sticking to the bottom of the pot
- Add more chicken broth if the soup becomes too thick
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat soup in a pot over medium heat until heated through
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of chopped fresh parsley on top
Garnishes:
- Chopped fresh parsley
Pairings:
- Crusty bread or garlic bread
Suggested side dishes:
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out
- If the rice is not cooked after 25 minutes, add more chicken broth and continue to simmer until the rice is tender
Food safety advice:
- Make sure to cook the Chorizo de Cebu to an internal temperature of 165°F to ensure it is safe to eat
Food history:
- Chorizo de Cebu is a type of sausage that originated in the Philippines
Flavor profiles:
- Spicy, savory, and slightly smoky
Serving suggestions:
- Serve the soup as a main course for lunch or dinner
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Region: Philippine