Ingredients with Measurements:
- 1 lb. moronga (blood sausage)
- 1 cup white rice
- 2 cups chicken broth
- 1 tbsp. olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tsp. cumin
- 1 tsp. smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large skillet with lid
Step-by-step instructions:
1. Rinse the rice in cold water and drain.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic and sauté until the onion is translucent.
3. Add the rice to the skillet and stir to coat with the onion and garlic mixture.
4. Add the chicken broth, cumin, smoked paprika, salt, and pepper to the skillet. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid.
6. Simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
7. While the rice is cooking, slice the moronga into rounds.
8. In a separate skillet, cook the moronga over medium heat until browned on both sides.
9. Serve the moronga over the rice pilaf and garnish with fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Skillet over medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 380
- Fat: 18g
- Carbohydrates: 35g
- Protein: 17g
Substitutions for ingredients:
- Brown rice can be substituted for white rice.
- Beef or pork sausage can be substituted for moronga.
Variations:
- Add diced bell peppers or tomatoes to the rice pilaf for extra flavor.
- Use different spices, such as chili powder or oregano, to customize the dish to your taste.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch and prevent clumping.
- Use a non-stick skillet to prevent the rice from sticking to the bottom.
- Slice the moronga thinly for even cooking.
Storage instructions:
- Store any leftovers 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 the dish on a large platter with the moronga arranged on top of the rice pilaf.
Garnishes:
- Fresh parsley or cilantro
Pairings:
- Serve with a side of black beans or a simple green salad.
Suggested side dishes:
- Black beans
- Green salad
Troubleshooting advice:
- If the rice is still undercooked after 20 minutes, add a splash of water and continue to simmer until tender.
Food safety advice:
- Cook the moronga to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Moronga, also known as blood sausage, is a traditional Mexican dish made with pig's blood, rice, and spices.
Flavor profiles:
- The dish has a savory, slightly spicy flavor from the cumin and smoked paprika.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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