Ingredients with Measurements:
- 2 cups of white rice
- 4 cups of water
- 1 teaspoon of salt
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 chorizo sausages, sliced
- 2 potatoes, peeled and diced
- 1 can of diced tomatoes (14.5 oz)
- 1 teaspoon of cumin
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large pot with lid
- Skillet
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot, bring the water and salt to a boil. Add the rice and stir. Cover and reduce the heat to low. Cook for 18-20 minutes or until the rice is tender and the water has been absorbed.
3. In a skillet, heat the vegetable oil over medium-high heat. Add the onion and garlic and cook for 2-3 minutes or until the onion is translucent.
4. Add the chorizo and potatoes to the skillet and cook for 5-7 minutes or until the potatoes are tender and the chorizo is browned.
5. Add the diced tomatoes, cumin, salt, and pepper to the skillet. Stir and cook for 2-3 minutes or until the tomatoes are heated through.
6. To serve, spoon the rice onto a plate and top with the chorizo and potato mixture. Garnish with fresh cilantro, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories: 520
Fat: 20g
Saturated Fat: 6g
Cholesterol: 35mg
Sodium: 1300mg
Carbohydrates: 68g
Fiber: 4g
Sugar: 3g
Protein: 16g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Olive oil can be used instead of vegetable oil.
- Ground beef or turkey can be used instead of chorizo.
- Sweet potatoes can be used instead of regular potatoes.
Variations:
- Add diced bell peppers to the chorizo and potato mixture for extra flavor and color.
- Use canned black beans instead of diced tomatoes for a different twist.
- Top with shredded cheese for a cheesy version.
Tips and tricks:
- Rinse the rice well to remove excess starch and prevent it from becoming sticky.
- Use a wooden spoon to stir the rice to prevent it from becoming mushy.
- Cook the chorizo and potatoes until they are browned and crispy for added texture.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a colorful plate or bowl to make the dish pop.
Garnishes:
Fresh cilantro, chopped
Pairings:
- Mexican-style corn on the cob
- Refried beans
- Guacamole
Suggested side dishes:
- Tortilla chips
- Salsa
- Mexican-style rice
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir.
- If the chorizo and potatoes are not cooked through, cover the skillet and cook for a few more minutes.
Food safety advice:
- Make sure the chorizo is cooked through before serving.
- Store leftovers promptly in the refrigerator.
Food history:
Morisqueta is a traditional Mexican dish made with rice and various toppings. It originated in the state of Michoacán and is often served as a breakfast or lunch dish.
Flavor profiles:
Savory, spicy, and slightly tangy
Serving suggestions:
Serve hot with your favorite Mexican-style side dishes.
Related Categories
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Region: Spanish