In Latin America, we eat a lot of rice. Instead of eating “meat and potatoes” we do meat and rice, or chicken and rice, or beans and rice, or pretty much anything and rice. Growing up we probably ate rice daily. In Venezuela, it is quite common to accompany every meal with white rice. Rice is used in savory dishes, but it also makes its way to the table in sweet dishes like Arroz con Coco (Coconut Rice) or Arroz con Leche (Rice pudding). It is not a surprise that my kids love rice!

In this savory version of rice, I used Mexican Chorizo which is already highly seasoned and full of flavor. The result is an eccentric dish that can be served as a side dish or simply be a full meal on its own. I hope you enjoy making this one.

Let’s get cooking!

Ingredients:

• 12 oz. Mexican Chorizo
• 1 Tablespoon vegetable oil
• 1 medium red onion thinly sliced
• 1 Poblano pepper, thinly sliced
• 3 Garlic cloves, minced
• 2 cups jasmine rice
• 4 cups chicken stock
• Salt to taste
• Optional Garnish: Cilantro, sweet pepper

Method

Remove the chorizo from the casing. In a large skillet heat the oil over medium heat. Add the chorizo and cook stirring occasionally for about 5 minutes, until some fat has rendered, and the chorizo has browned. Push the chorizo to the sides of the skillet making a well. Add sliced onion, poblano pepper, and minced garlic. Cook stirring occasionally until onion is translucent, about 5 minutes. Add the rice, mix well, and cook until the rice is toasted for about 2 minutes.  Add chicken stock and mix well. Taste and season with salt if needed. Cook over medium heat until the liquid has been almost absorbed, about 15 minutes. Cover the pan, turn the heat down to low and continue cooking until rice is dry and cooked through about 5 more minutes. Turn the heat off. Garnish with cilantro and sweet pepper if using, serve immediately.  Enjoy!

This recipe was published in the Capital City Hues March 2021.