Ingredients
- Olive oil
- 3 ounces dried sausage (chouriço, linguiça, or dried-cured smoked Spanish chorizo, cut into 1/4-inch cubes)
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 1/2 teaspoons salt
- 1/4 teaspoon crushed red pepper flakes (if you like it really spicy then add more)
- 1 bay leaf (large)
- 1 1/2 cups chopped tomatoes
- 2 1/4 cups low-fat chicken stock or water
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh cilantro leaves
- 1/2 teaspoon ground pepper
- 1 1/2 cups white rice (dry long-grain white rice)
How to Make
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Step 1: In a 4-quart saucepan heat about 1 tablespoon oil. Add the chopped smoked sausage, then brown on all sides. Remove to a plate.
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Step 2: Add in more oil if you need to, then add the onion and cook, stirring, until softened, 4 minutes. Add the garlic, salt, red pepper flakes, and bay leaf and cook, stirring, for 1 minute.
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Step 3: Add the tomatoes and cook, stirring occasionally, until they begin to soften, about 2 minutes.
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Step 4: Add the sausage meat back to the saucepan, then add the stock or water, parsley, cilantro and pepper and bring to a boil. Add the rice and stir well. When the liquid returns to a boil, stir again, then cover the pot and reduce the heat to low. Cook the rice undisturbed for 20 minutes, or until the liquid is dissolved and the rice is tender.
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Step 5: Let rice stand for 5 minutes undisturbed before fluffing with a fork.
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Step 6: Serve right away.
We hope you enjoy this recipe!
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