This dish has to be one of my favorite ways to eat rice. I love chorizo and fresh white cheese (I know fattening, but so flavorful!). This rice is from Colombia in the region of Chocó. Every region in Colombia has their own way of preparing their special rice and in recipes to come you’ll notice. You can serve this dish at a BBQ, with your favorite salsa on the side, or as is. Enjoy!
Makes for 4-6 Servings
- 1 Tbsp Canola Oil or Achiote Oil
- 1 Chorizo, cubed
- 1/2 White or Yellow Onion, chopped
- 2 Scallions, chopped
- 1 Plum Tomato, chopped
- 1 Garlic Clove, minced
- 1/2 Tsp Annatto Seeds (you don’t need this if you already have the achiote oil)
- Salt, to taste
- 1 Cup Long Grain Rice
- 2 Cups Water
- 1/2 Cup Fresh White Cheese (Quesco Fresco) or you can substitute with Mozzarella Cheese, cubed
- Cilantro, chopped (to garnish)
If you’re lazy like me you can use your food processor to chop the veggies (heehee). Start by heating the oil in a medium size pot on medium. Add in the Annatto Seeds and cook them until they let out the coloring (orangish). Then discard them.
Add the chopped chorizo in the pot and cook for 4-5 minutes, to get it crisp on the outside and to flavor the oil. Then remove the chorizo from the pot and set aside (it doesn’t have to be fully cooked). Then add in the chopped veggies (onion, scallion, tomato, & garlic) to the pot and cook for 2 minutes, until translucent. Add in the rice and toast it for a minute. Finally, add in the water, chorizo, and salt stir to combine. Bring heat up on high. Let it boil down until the rice is visible. Cover and let the rice finish cooking, 15-20 minutes.
- Arroz con Salchichas (recipefun.wordpress.com)
- Spicy chorizo, pumpkin, and black bean chili (csmonitor.com)
- #RecipeShed Chorizo and Red Pepper Risotto (mostlyyummymummy.com)