Fry sausage until well cooked and browned. Remove sausage from pan; keep warm. If necessary, add enough oil to pan to make 2 tablespoons oil. Add achiote; cook until oil is red. Combine chorizo with rice, peas, and carrot in oil; mix, stirring frequently, until hot. Season to taste. Arrange quaretered eggs on top and serve immediately. NOTES : The Spanish use saffron to color their delicious paella, but in Puerto Rico and many South American countries achiote (annatto seed) is used to color native rice dishes. Achiote is tasteless. The red coloring is obtained by slowly heating it in oil. Recipe by: The Ultimate Rice Cooker Cookbook By Betty L. Torre Posted to recipelu-digest Volume 01 Number 449 by James and Susan Kirkland
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|Serving Size: 1 Serving (692g)|
|Recipe Makes: 4|
|Calories from Fat: 424 (43%)|
|Amt Per Serving||% DV|
|Total Fat 47.1g||63 %|
|Saturated Fat 16g||80 %|
|Monounsaturated Fat 20.1g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 1106.8mg||341 %|
|Sodium 1098mg||38 %|
|Potassium 658mg||17 %|
|Total Carbohydrate 81.4g||24 %|
|Dietary Fiber 5.1g||21 %|
|Sugars, other 76.2g|
|Protein 53.8g||77 %|
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Calories per serving: 978
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