From a1hotfood@HOT.rr.com Mon Sep 22 15:30:00 2003 Date: Tue, 16 Sep 2003 00:15:43 GMT From: A1 WBarfieldsr Newsgroups: alt.food.mexican-cooking Subject: Arroz con Chorizio Arroz con Chorizo 1 cup long grain rice 1/4 lb. chorizo 1 tsp. cayenne pepper 1 Tbls. chile powder 6 Tbls. canola oil 1/2 cup red onion, chopped 2 red Tabasco peppers, seeded and chopped 1 med. tomato, peeled, chopped 1/4 cup frozen peas 2 cups chicken broth Salt and pepper to taste Avocado slices Tomato wedges 1/2 cup Stuffed Olives Remove the casing from the chorizo. Heat 4 tablespoons of canola oil in a large pot or Dutch oven. Fry the chorizo over medium heat until browned, stirring often to keep the meat crumbly. Add the onion cayeene pepper and chile powder, stir until the onion is tender. Remove the sausage from the pot using a slotted spoon and set aside. Add 2 tablespoons of oil to the pot. Add the rice and stir over a medium heat for about 4-5 minutes. Make sure to stir often as the rice may stick. Add the tomato to the pot and stir until the tomato can be mashed into the rice.. Add browned chorizo, chopped Tabasco peppers, peas, and broth. Cover and simmer until most of the liquid is absorbed, about 30 minutes. Reduce heat to very low and steam 15-30 minutes, until the rice is tender. Add the olives. Add salt and pepper to taste. Garnish with the avocado slices and tomato wedges. recipe by: William Barfieldsr-A1 Hot Food Group -- William Barfieldsr