Arroz con Chorizo (Puerto Rican Rice with Sausage

• Meat

  • 6 oz Spanish chorizo

• Produce

  • 1 Cilantro
  • 2 tbsp Garlic
  • 1/2 cup Green bell pepper
  • 1/2 cup Red bell pepper
  • 1 White onion, small

• Canned Goods

  • 4 cups Chicken broth, low-sodium

• Pasta & Grains

  • 2 cups Rice, long grain

• Baking & Spices

  • 1 tbsp Adobo seasoning
  • 1 Kosher salt
  • 1 Pepper, freshly ground

• Oils & Vinegars

  • 3 tbsp Puerto rican annatto oil

• Nuts & Seeds

  • 2 tsp Cumin

Found on foodandwine.com

Description

Ingredients

• 3 tablespoons Puerto Rican Annatto Oil
• 1 small white onion, diced
• 1/2 cup green bell pepper, diced
• 1/2 cup red bell pepper, diced
• 6 ounces sliced Spanish chorizo
• 1 tablespoon adobo seasoning
• 2 teaspoons cumin
• 2 tablespoons garlic, minced
• 2 cups long-grain rice
• 4 cups low-sodium chicken broth
• Kosher salt
• Freshly ground pepper
• Cilantro, for garnish (optional)

Directions

• In a Dutch oven or large cast-iron skillet, heat the oil over moderately high heat. Add the onion, bell peppers and chorizo and sauté for five minutes, until the chorizo is beginning to brown and the vegetables are softened. Add the adobo, cumin, garlic and rice and sauté for two minutes over moderate heat. Pour in the chicken broth, while stirring, then cover, and cook for 30 minutes. Remove from the heat and let sit, covered, for 10 minutes. Season with salt and pepper, fluff with a fork and serve.