Description
Riz au Chorizo et à la Tomate is a deliciously vibrant dish that combines the smoky flavor of chorizo with sweet tomatoes, making it perfect for family meals or festive gatherings.
Ingredients
Scale
- 2 cups of rice (preferably long grain)
- 200g of chorizo, sliced
- 1 can (400g) of diced tomatoes
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of chicken or vegetable broth
- 1 teaspoon of smoked paprika
- Salt and pepper to taste
- 2 tablespoons of olive oil
- Fresh parsley for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chorizo and cook until it releases its oils, about 3-4 minutes.
- Add the chopped onion and minced garlic, sauté until the onion is translucent. Pour in the diced tomatoes and mix well.
- Add the rice to the pot, stirring it into the chorizo and tomato mixture.
- Pour in the broth and add smoked paprika, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for about 18-20 minutes until the rice is tender.
Notes
- Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.
- Reheat with a splash of broth to maintain moisture.
- For added flavor, consider adding bell peppers or green peas.
- To make it vegan, substitute chorizo with plant-based sausage and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 3g
- Sodium: 900mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 35mg