Sunset Rice
From mrsnoemireyes 14 years agoIngredients
- 1 lb of Hot Mexican Chorizo - casing removed shopping list
- 4 cups of white long grain rice shopping list
- PRODUCE shopping list
- 1 or 2 ripe plantains - half inch slices (yellow with dark spots preferred) shopping list
- 1/2 cup of cilantro (save some for garnish) shopping list
- 1/2 cup of sofrito (use recipe that does NOT contain tomato sauce or meat products) shopping list
- 1 red bell pepper - julienne (save some for garnish) shopping list
- 1 green pepper - julienne shopping list
- 1 large or 2 medium garlic cloves shopping list
- 2 hot chiles of choice chopped shopping list
- 2-3 Limes (the small ones) shopping list
- 4.5 cups of water shopping list
- 2 tablespoons of vegetable or canola oil shopping list
- MIX OF DRY SPICES shopping list
- 1 teaspoon cumin shopping list
- 1/2 teaspoon Garlic Powder (optional) shopping list
- 1/2 teaspoon Onion Powder shopping list
- 1 teaspoon Paprika shopping list
- 1 teaspoon Annato Powder or Sazon (Goya - con Achiote) shopping list
- salt to taste shopping list
- pepper to taste shopping list
How to make it
- 1. On medium heat cook the chorizo and render the fat. Make sure the chorizo is in small pieces, this will give the rice a more even consistency.
- Add the plantains and let the chorizo and plantains cook together for 5 minutes.
- 2. To the chorizo and plantains add the chopped green pepper, onion, garlic, cilantro, chiles and mix to coat everything - save a small amount of each to add right before serving. (I like doing this for texture)
- 3. Sprinkle in the dry spice mix and stir
- 4. Add 2 tablespoons of vegetable oil
- 5. Add 4.5 cups of water (I salt at this point, adding 1 teaspoon per cup of rice)
- 6. Bring all of these ingredients to a slow boil.
- 7. When the water level reaches the rice and only small bubbles are on the surface, bring the temperature to low and cover
- 8. Allow it to cook for 25-35 minutes - DO NOT UNCOVER TO STIR!
- 9. Once the rice is split, it is fully cooked. You may add the chopped cilantro, red pepper and chiles
- 10. Garnish with Cilantro and red pepper and a light squeeze of lime (don't juice the lime over the rice, you just want a quick, light burst of juice)
People Who Like This Dish 2
- Phyllis574 Nowhere, Us
- kitchenvixenatl Atlanta, GA
- mrsnoemireyes Nowhere, Us
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The Rating
Reviewed by 1 people-
We haven't got plantain in South Africa, what else can I use.... yummy recipe ***** :)
tinadc in Cape Town loved it
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