Try this Spanish Chorizo Rice recipe, or contribute your own.
Suggest a better descriptionSource: Gordon Ramsay Quick and delicious
* Place a large saute pan over a medium heat. Cut the chorizo into thick slices, then add to the pan with the olive oil. Cook for 5 minutes, or until browned and crispy on both sides. Transfer to a plate.
* Add the onion to the pan and cook in the chorizo fat for 2-3 minutes, or until softened. Add the green pepper and garlic and cook for 2 minutes.
* Add the paprika, cumin and tomato puree and stir for 1 minute. Add the tomatoes, saffron and stock and bring to the simmer.
* Cut the piquollo peppers into thick slices and add to the pan along with the rice, black beans and olives. Cook for 4-5 minutes.
* Season with salt and pepper and sprinkle with the parsley and manchego (if using) before serving.
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Serving Size: 1 Serving (291g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 107 | ||
Calories from Fat: 35 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 4.6mg | 1 % | |
Sodium 226mg | 8 % | |
Potassium 443.9mg | 12 % | |
Total Carbohydrate 13.6g | 4 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 11.5g | ||
Protein 5.3g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 107
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