Wednesday, September 19, 2012

YELLOW RICE WITH CHORIZO (ARROZ AMARILLO CON CHORIZO)

I found this on Facebook.  Cuisinart  reposted from MyRecipes.com .  Someone suggested printing it out and laminating it.  Great idea, right?!?!    Here you go:
Ever wonder how many cups there are a in a gallon? How many tablespoons in a cup? Wonder no more. We've put together this colorful measurements & conversions chart that's perfectly pinnable, both on your fridge or a Pinterest board. Pin it here: http://ow.ly/dEYBr



YELLOW RICE WITH CHORIZO 
(ARROZ AMARILLO CON CHORIZO)

1 Tbsp extra-virgin olive oil
1 1/2 chorizo sausages, chopped
1/4 C red bell pepper, finely chopped
1/3 C onion, diced
1 clove garlic, minced
1 tsp recaito
1/2 C tomato sauce
1/2 packet chicken buillion
1 packet Sazon
1/2 tsp Adobo
2 C water
2 C white rice

Heat olive oil in caldero or rice pot over medium heat.  Place chorizo in olive oil, breaking up with a wooden spoon.   Add pepper, onion, and garlic.  Saute 2 minutes, stirring constantly.  Add recaito and tomato sauce.  Let simmer additional 2 minutes.  Sprinkle bullion, Sazon, and Adobo into mixture; stir until mixed well.  Add water; bring to a boil. When the broth comes to a boil, add the rice.  Turn the rice down to low.  When the water has evaporated until it is level with the rice, add the alcaparrado, stir once, put the lid on and turn heat as low as possible.  Let rice simmer approximately 30 minutes.  Now, you don't want your rice to be too wet.  This should not be a sticky rice; but, of course, you don't want it to stick and burn.  The only way this will work is to LEAVE THE RICE ALONE!!  This is very difficult for me.  My usual approach to cooking is to hover over the stove, checking, stirring, sometimes even praying.  With yellow rice, you can't do this.  Well, you can pray, but you need to do it from a distance.  I have learned that when I turn it down and put the lid on, it's best to just leave the room.  Really.  You have to do this.  Leave on heat for another 5 minutes.



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music to cook by

Paco De Lucia y John McLaughlin 

 

Until next time, Happy Cooking!  : )

 

“For everything you have missed, you have gained something else, and for everything you gain, you lose something else.” Ralph Waldo Emerson  (American Poet, Lecturer and Essayist, 1803-1882)

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 It's Talk Like A Pirate Day !

 Guest Post With MaryLu Tyndall Plus Giveaway!!

 

Avast! Here be ye chance to plunder MaryLu's book "The Redemption" (Legacy of the King's Pirates #1). If ye win and be from the US ye'll have the choice betwixt a print or eBook copy, but if ye be from somewheres else ye'll git an eBook copy. Open to all the seas!
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Cozy Wednesday with Authors Joyce and Jim Lavene (Giveaway too!)

 

Go to Escape with Dollycas Into a Good Book

to Enter 

 

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My pirate name is:

Dirty Anne Cash

You're the pirate everyone else wants to throw in the ocean -- not to get rid of you, you understand; just to get rid of the smell. You're musical, and you've got a certain style if not flair. You'll do just fine. Arr!
Get your own pirate name from piratequiz.com.
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2 comments:

ebanis said...

Nice recipe. Unfortunately, I'm cooking bad :(.
But my friend recommended me a site funny cooking book
I always check out this website before making food.
Sorry for my English. It's my third language

Tammy Cuevas said...

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