Chorizo and rice with chili flakes
Delicious white rice mixed with chorizo and a touch of chili to share along with your family.
ingredients
1 cup Extra long grain rice Verde Valle®
2 tablespoons vegetable oil
75 gr. chorizo, peeled and chopped
½ onion, finely chopped
2 garlic cloves, finely chopped
2 tomato cans, chopped
2 tablespoons tomato pureé
¾ cup corn kernels, frozen
¾ cup of peas, frozen
2 ½ cups chicken soup
½ tablespoons chili flakes
1 teaspoon sugar
1 laurel leave
4 fresh coriander twigs
4 lemon slices
Salt and pepper, to taste
PREPARATION
HEAT oil in a big pot over medium heat; add chorizo, cook for 2 minutes. Add onion and garlic, continue cooking for 5 more minutes, don't stop stiring. Add rice and stir for a minute. ADD tomatoes, tomato pureé, corn kernels, peas, chicken soup, chili flakes, sugar and laurel leaf. Let it boil and continue stiring constantly; reduce heat, cover the pot and let it boil over low heat for 20 to 30 minutes until rice softens and absorbs all liquid. SEASON with salt and pepper to your taste. Take away from heat and let it settle for 5 minutes. SERVE rice and decorate with coriander, lemon slices, peas and corn kernels.
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