Rice W/ Chorizo & Fresh White Cheese (arroz Clavado)
From Ecualombian 12 years agoIngredients
- 1 Tbsp canola oil or Achiote Oil shopping list
- 1 Chorizo, cubed shopping list
- 1/2 White or yellow onion, chopped shopping list
- 2 scallions, chopped shopping list
- 1 plum tomato, chopped shopping list
- 1 garlic clove, minced shopping list
- 1/2 Tsp Annatto Seeds (you don’t need this if you already have the achiote oil) shopping list
- salt, to taste shopping list
- 1 Cup long grain rice shopping list
- 2 Cups water shopping list
- 1/2 Cup Fresh white cheese (Quesco Fresco) or you can substitute with mozzarella cheese, cubed shopping list
- cilantro, chopped (to garnish) shopping list
How to make it
- 1. 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.
- 2. 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).
- 3. 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.
- 4. 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.
- 5. When the rice is fully cooked, turn heat off and add in the cheese. Stir and serve. Garnish on top with the chopped cilantro.
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