Rice with Chorizo and Sofrito
The snow has dwindled both our pantry reserves and my interest in hiking 10 blocks to the grocery store. Yesterday I made a brief excursion to the market and several local shops, but didn’t find what I was looking for, so today I decided to improvise. I think of this as Mexican Rice with an Spanish twist- chorizo, saffron, peas and a sofrito base.
Ingredients:
- 1 package chorizo (I used Argentinian chorizo, which may or may not resemble fresh Spanish chorizo), crumbled or sliced
- Olive oil as needed
- 1 onion, roughly diced
- 1 red bell pepper and 1 green bell pepper, cut into batons
- 2 cups Arborio rice
- 1 cube beef bullion
- 1 heavy pinch saffron
- Adobo seasoning, garlic powder and Aleppo pepper flakes to taste
- 1.5 cups frozen peas
- Saute the chorizo in olive oil in a Dutch Oven; remove.
- Add the onions and pepper and saute over medium-low heat until soft and jammy.
- Increase heat to medium, add the rice and saute until transparent.
- Return the chorizo to the pan, and season generously with adobo, garlic powder and pepper flakes. Add in 4 cups of hot water, and reduce heat to low. Cover and cook for 18 minutes.
- Add in the peas and stir to distribute evenly. Turn off heat, cover and let sit for 10 minutes.
- Enjoy!
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