Red Rice with Chorizo and Bell Peppers Recipe

Ingredients with Measurements:
- 1 cup of long-grain rice
- 2 cups of chicken broth
- 1 tablespoon of olive oil
- 1/2 pound of chorizo, sliced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon of paprika
- Salt and pepper to taste

Special equipment needed:
- Large skillet with a lid

Step-by-step instructions:

1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the sliced chorizo and cook until browned, about 5 minutes. Remove the chorizo from the skillet and set aside.
3. In the same skillet, add the diced bell peppers, onion, and garlic. Cook until the vegetables are softened, about 5 minutes.
4. Add the rice to the skillet and stir to coat with the vegetable mixture. Cook for 1-2 minutes until the rice is lightly toasted.
5. Add the chicken broth, paprika, salt, and pepper to the skillet. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid.
7. Simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
8. Remove the skillet from the heat and let it sit for 5 minutes.
9. Fluff the rice with a fork and stir in the cooked chorizo.
10. Serve hot.


Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking chorizo and vegetables, low heat for simmering rice
Serving size:
4 servings

Nutritional information:
Calories per serving: 380
Total fat: 17g
Saturated fat: 6g
Cholesterol: 40mg
Sodium: 1200mg
Total carbohydrates: 42g
Dietary fiber: 2g
Sugar: 3g
Protein: 15g

Substitutions for ingredients:
- You can use any type of sausage instead of chorizo.
- You can use any color of bell pepper.

Variations:
- Add diced tomatoes to the skillet for a more tomato-based flavor.
- Add peas or corn to the skillet for a pop of color and texture.

Tips and tricks:
- Rinse the rice thoroughly to remove excess starch and prevent clumping.
- Use a fork to fluff the rice after cooking to prevent it from becoming mushy.
- Use a non-stick skillet to prevent the rice from sticking to the bottom.

Storage instructions:
- Store leftover rice in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the rice in the microwave or on the stovetop with a splash of water to prevent it from drying out.

Presentation ideas:
- Serve the rice in a large bowl or on a platter.
- Garnish with chopped cilantro or parsley.

Pairings:
- Serve with a side of black beans or refried beans.
- Serve with a green salad.

Suggested side dishes:
- Black beans or refried beans
- Green salad

Troubleshooting advice:
- If the rice is still undercooked after simmering for 25 minutes, add a splash of chicken broth or water and continue cooking until tender.

Food safety advice:
- Make sure the chorizo is fully cooked before adding it to the rice.
- Store leftover rice in the refrigerator within 2 hours of cooking.

Food history:
- Red rice is a traditional dish in many Latin American and Caribbean countries.

Flavor profiles:
- The dish is savory and slightly spicy from the chorizo and paprika.
- The bell peppers add a sweet and slightly smoky flavor to the dish.

Serving suggestions:
- Serve the rice as a main dish or as a side dish to grilled meats or seafood.

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Region: Spanish

Taste: Savory, Spicy, Tangy, Smoky, Hearty