La bamba rice
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 1 | medium | Onion -- diced |
| 1 | tablespoon | Garlic -- finely chopped |
| 5 | ounces | Chorizo -- cubed |
| 2 | cups | Long-grain rice |
| 28 | ounces | Plum tomatoes -- drained & |
| Crushed | ||
| 4 | cups | Chicken broth |
| Salt and pepper | ||
| 10 | ounces | Frozen green peas -- thawed |
| ½ | cup | Parsley -- coarsely chopped |
Directions
Heat the oil in a large heavy pot over low heat. Add the onion and cook, stirring, until wilted, about 10 minutes. Add the garlic and cook, stirring, for 2 minutes. Then add the chorizos and cook for another 10 minutes. Add the rice and stir to coat and combine; cook for 3 minutes, stirring constantly. Stir in the tomatoes and add the chicken broth. Season with salt and pepper. Bring to a boil, stir; and reduce the heat to medium low. Simmer, covered until most of the liquid is absorbed, about 20 minutes. When the rice is cooked, stir in the peas and parsley. Let sit 5 to 6 minutes to heat the peas, then serve hot.
Recipe By : All Around the World Cookbook From: Meg Antczak Date: 08-25-95 (21:42) (159) Fido: Cooking