Mexican · Dinner
Rice with Chorizo and Potatoes
Mexican rice cooked with crumbled fresh chorizo and diced potato, simmered in tomato-cumin broth until the grains turn deep orange-red and tender. The chorizo renders its paprika-tinted fat into the rice, while onion, garlic and jalapeno build a savoury base, finished with cilantro and lime.
$4
12 minsPrep
30 minsCook
42 minsTotal
EasyLevel
Nutrition per serving
581Calories
23.7gProtein
30.3gFat
55.8gCarbs
4.5gSugar
4.7gFiber
1025mgSodium
67mgChol
10.8gSat Fat
810mgPotassium
58mgCalcium
3.1mgIron
0.8mcgVitamin B12
20mgVitamin C
low-cholesterol
spice-route
hidden-gems
Instructions
1
Prep
Peel and dice the potato small, finely chop the onion, garlic, jalapeno and tomato, and crumble the chorizo out of its casing.
2
Sauté the crumbled chorizo in vegetable oil over medium heat for 5 minutes, breaking it up with a spoon, until browned and its fat renders.
3
Add the onion, garlic and jalapeno, cooking over medium heat for 3 minutes until the onion turns translucent. Stir in the rinsed rice and toast for 2 minutes.
4
Add the tomato, potato, cumin, smoked paprika and chicken stock, bring to a boil over medium-high heat, cover, reduce to low, and simmer 18–20 minutes until liquid is absorbed.
5
Plate
Let the skillet rest covered for 5 minutes, fluff with a fork, adjust salt, spoon onto a plate, scatter with cilantro, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g fresh Mexican chorizo
- 2/3 cup130g long-grain white rice
- 22 small potato (200g)
- 4 tbsp40g white onion
- 2 clove2 clove garlic
- 22 small tomato (160g)
- 11 small jalapeno (20g)
- 1 cup240ml chicken stock
- 1/2 tsp1/2 tsp ground cumin
- 1/4 tsp1/4 tsp smoked paprika
- 2 tsp10ml vegetable oil
- 2 tbsp8g cilantro
- 22 lime wedge
- salt, to taste
