Ingredients with Measurements:
- 1 cup uncooked white rice
- 2 cups water
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 1/2 pound chorizo sausage, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large skillet
- Medium saucepan
- Slotted spoon
Step-by-step instructions:
1. In a medium saucepan, combine the rice, water, and salt. Bring to a boil over high heat, then reduce the heat to low and cover. Simmer for 18-20 minutes, or until the rice is tender and the water is absorbed.
2. In a large skillet, heat the vegetable oil over medium-high heat. Add the chorizo and cook for 5-7 minutes, or until browned and crispy. Use a slotted spoon to transfer the chorizo to a plate.
3. Add the onion to the skillet and cook for 3-5 minutes, or until softened. Add the garlic and cook for 1 minute, or until fragrant.
4. Add the diced tomatoes, oregano, cumin, black pepper, and cayenne pepper to the skillet. Bring to a simmer and cook for 10-12 minutes, or until the sauce has thickened.
5. Return the chorizo to the skillet and stir to combine.
6. To serve, spoon the rice onto a large platter. Pour the chorizo and tomato sauce over the rice. Sprinkle with cilantro and serve with lime wedges.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 480
Fat: 24g
Saturated Fat: 8g
Cholesterol: 50mg
Sodium: 1200mg
Carbohydrates: 47g
Fiber: 3g
Sugar: 4g
Protein: 19g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Ground beef or turkey can be used instead of chorizo.
- Fresh tomatoes can be used instead of canned tomatoes.
Variations:
- Add diced bell peppers or jalapenos to the tomato sauce for extra flavor and heat.
- Top the dish with shredded cheese before serving.
- Use the chorizo and tomato sauce as a filling for tacos or burritos.
Tips and tricks:
- Use a non-stick skillet to prevent the rice from sticking.
- To make the rice sizzle, heat a small amount of oil in a separate skillet until hot. Add the cooked rice and cook for 2-3 minutes, or until crispy.
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 the dish on a large platter with the rice in the center and the chorizo and tomato sauce around the edges.
Garnishes:
Sprinkle with chopped cilantro and serve with lime wedges.
Pairings:
Serve with a side of black beans and a green salad.
Suggested side dishes:
- Black beans
- Green salad
- Grilled vegetables
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to moisten it.
- If the tomato sauce is too thick, add a splash of water or chicken broth to thin it out.
Food safety advice:
- Cook the chorizo to an internal temperature of 160°F to ensure it is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Sizzling rice is a popular dish in Chinese cuisine, typically made with a variety of meats and vegetables. This recipe puts a spin on the classic dish by using chorizo and tomato sauce.
Flavor profiles:
This dish is savory and slightly spicy, with a crispy texture from the sizzling rice.
Serving suggestions:
Serve as a main dish for dinner or as a hearty appetizer for a party.
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Region: Spanish