Arroz rojo (red rice) PDF Print E-mail

Arroz Rojo (Red Rice)

Serves 6

2 cups rice
2 carrots
1 small potato
1 cup peas
3 tomatoes
3 cloves garlic
1 piece onion
3 springs parsley
2 cups broth
2 chorizos
3 tablespoons lard

Soak rice in hot water for 20 minutes, rinse, drain and dry. Singe the tomatoes, peel and blend them along with the onion, garlic and add salt to taste.

Peel, dice and cook potatoes and carrots along with peas. Fry the chorizo in the lard, Remove the excess fat and fry the rice until golden. Add pureed tomato. Season to taste and fry until it thickens.

Add one cup cold water and the vegetables, parsley and salt. When all the water is absorbed, add the hot broth, cover and cook over low heat.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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