Friday, October 15, 2010
Arroz con Puerco y Chorizo
This is just another one of those variations on yellow rice. I had a couple of pork chops in the freezer and a Spanish chorizo in the pantry, and 6 people to feed. With a side salad and some bread, dinner for six.
1 large yellow onion or medium red onion
6 cloves garlic, pressed
2 pork chops, diced
1 Spanish chorizo, diced
2 cups long grain rice
4 1/2 cups water
dash of Bijol (annato for coloring)
chicken flavor bouillon (optional)
salt to taste (if necessary)
Spanish chorizo has a lot of flavor so it is not necessary to use many spices for this.
Sautee your onion and garlic in olive oil, add your pork and chorizo, sautee a bit. Add a cup of water and simmer until the pork is fully cooked and tender (about 30 minutes). Add 3 1/2 cups water, your bouillon (optional) and bring to a boil. Add the 2 cups of rice, stir, cover and reduce heat to low. Check in 15 minutes, stir. Add water if needed.