Chorizo Rice

Chorizo Rice
Makes:
8
Prep Time:
10
minutes
Total Time:
50
minutes
Chorizo Rice features delicate flavors of oregano and cumin combined with onions and garlic in a lusty tomato sauce. Peas, added at the end, create a colorful addition. This is a perfect meal for a chilly evening and everyone will want more.

In this recipe:


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Ingredients:

  • 2 tablespoons vegetable oil
  • 6 ounces hard-cured chorizo, sliced
  • 1/2 medium onion, sliced
  • 2 cloves garlic, chopped
  • 2 cups water
  • 1 can (8 ounces) tomato sauce
  • 2 MAGGI Chicken Flavor and Tomato Bouillon Tablets, crushed
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 2 cups long-grain rice
  • 2 cups frozen peas, defrosted

Directions:

HEAT oil in large saucepan over medium-high heat. Cook chorizo, stirring frequently, for 2 minutes. Add onion and garlic; cook, stirring frequently, until onion is tender.

ADD water, tomato sauce, bouillon, oregano and cumin. Mix well until bouillon is dissolved; stir in rice. Bring to a boil; reduce heat to low. Cover; cook for 30 minutes or until liquid has evaporated and rice is tender. Stir in peas; cook for 2 minutes. Serve immediately.

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Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Chorizo Rice

    Ingredients

    • 2 tablespoons vegetable oil
    • 6 ounces hard-cured chorizo, sliced
    • 1/2 medium onion, sliced
    • 2 cloves garlic, chopped
    • 2 cups water
    • 1 can (8 ounces) tomato sauce
    • 2 MAGGI Chicken Flavor and Tomato Bouillon Tablets, crushed
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon ground cumin
    • 2 cups long-grain rice
    • 2 cups frozen peas, defrosted

     

    Directions

    HEAT oil in large saucepan over medium-high heat. Cook chorizo, stirring frequently, for 2 minutes. Add onion and garlic; cook, stirring frequently, until onion is tender.

    ADD water, tomato sauce, bouillon, oregano and cumin. Mix well until bouillon is dissolved; stir in rice. Bring to a boil; reduce heat to low. Cover; cook for 30 minutes or until liquid has evaporated and rice is tender. Stir in peas; cook for 2 minutes. Serve immediately.

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