Arroz Con Chorizo (Mexican chorizo and rice)

Ingrédients

• 1 1/2 cup long-grain rice (Mexican, basmati, jasmine)
• 7 oz Mexican chorizo
• 1 large green bell pepper (diced)
• 1 medium onion (diced)
• 1 cube tomato & chicken stock (read notes)
• 3 cups hot water
• 5 Tbsp olive oil (divided)
• 1 clove garlic (minced)
• 1/2 tsp cumin powder
• salt and pepper (to taste)

Préparation

1. 1

   Wash the rice under cold water. Place it in a strainer and allow to drain the excess water for 10 minutes.

2. 2

   Heat 2 tablespoons of oil in a cooking pan and sauté bell peppers for 1 minute.

3. 3

   Add onions and sauté until soft and translucent (about 3 minutes).

4. 4

   Add Mexican chorizo and garlic. Break chorizo with the back of a spoon and cook over medium heat for 5 minutes or until the meat starts to crisp and the vegetables are nicely softened.

5. 5

   In a separate pan, heat 3 tablespoons of oil and add the rice.

6. 6

   Cook stirring for 4-5 minutes or until rice slightly browns.

7. 7

   Pour 3 cups of hot water and add the cube of chicken and tomato stock.

8. 8

   Add the chorizo mixture and mix well to dissolve the stock cube. Season with salt, pepper, and cumin powder.

9. 9

   Bring the mixture to a boil, cover the pan and cook for about 16 minutes.

10. 10

    Uncover and check if there’s still liquid by digging with a spoon to see the pan’s bottom.

11. 11

    If the rice is done, allow the remaining liquid to evaporate, if the rice need more cooking and there’s no more liquid, add a little bit and keep cooking until tender.

12. 12

    Once arroz con chorizo is done, allow sitting for 5 minutes, then use a fork to puff it and serve.