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)
olive oil
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.
I make this all the time, Ivonne. Sometimes I do it separately (meaning, I just make arroz con puerco or arroz con chorizo; depending on what I have at hand). It tastes just wonderful if you accompany it with tender corn on the cob (I prefer to boil it over barbecuing it) or boniato frito (fried Cuban sweet potato) and a tomato salad (just nice big ripe tomatoes cut in thick slices with an olive oil vinaigrette). YUM! XOXOXO
ReplyDeleteNos encanta la cocina cubana! Ven a vernos tenemos un blog de cocina Italiana y nos gusta tener amigos en el mundo :))
ReplyDeletebesitos
http://whitedarkmilkchocolate.blogspot.com
Que rico, we do either "Arroz Amarillo Con Carne de Puerco" or "Arroz Amarillo Con Chorizo" the sofrito we make for the rice is onion, bell pepper, and garlic. Sometimes a little tomato and if it's pork ribs we add all the water necessary to cook the rice but like you did boil 30 minutes this makes the "broth or stock" salt it very well, add rice and yup. If it's chorizo fry it with the sofrito etc. u know the drill for the rest :)
ReplyDeletePedro, Nathan, although I thought of doing one or the other (arroz con puerco o arroz con chorizo) everyone liked the combination, so maybe I'm on to something? :)
ReplyDeleteMaybe you are :) I've cooked garbanzos and chorizo together with rice before and it was also a good combination sofrito n all pretty good :D
ReplyDelete