Rice Salad With Chorizo Recipes

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TOMATO & CHORIZO RICE



Tomato & chorizo rice image

Spanish sausage and sweet smoked paprika flavour this basmati one-pan storecupboard supper with olives and cherry tomatoes

Provided by Sara Buenfeld

Categories     Main course

Time 20m

Number Of Ingredients 9

250g pack small cooking chorizo sausages, halved lengthways
1 onion , halved and sliced
2 garlic cloves , chopped
1 tsp sweet smoked paprika
250g basmati rice
500ml hot chicken stock (or gluten-free alternative)
2 roasted peppers from a jar, chopped
395g can cherry tomato
85g pitted green or Kalamata olive

Steps:

  • Heat a large frying pan on a medium-high heat. Add the sliced chorizo halves, cut-side down, and cook until the oil starts to come out and they begin to crisp at the edges.
  • Tip the onion and garlic into the pan with the chorizo slices, and cook for a few mins more. Stir in the paprika and rice, mix well so that all the grains are coated, then pour in the hot chicken stock and add the roasted peppers. Stir everything, then cover the pan with a lid and cook for 5 mins.
  • Stir in the tomatoes and olives, and cook 8-10 mins more until the rice is tender and the liquid has been absorbed into it.

Nutrition Facts : Calories 494 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 2.2 milligram of sodium

RICE SALAD WITH CHORIZO



Rice Salad With Chorizo image

Provided by Florence Fabricant

Categories     salads and dressings, side dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

2 1/2 cups water
1 pound chorizo sausages
1 cup short-grain rice
2 small tomatoes, peeled if desired, and chopped
1 cucumber, peeled, seeded and chopped
2 tablespoons chopped scallions
2 tablespoons chopped fresh coriander or Italian parsley
4 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
Salt and Cayenne pepper

Steps:

  • Bring one cup water to a simmer in a skillet, add the sausage and cook over medium heat until the water evaporates. Prick the sausages in several places as they cook. After the water has evaporated, continue cooking the sausages until they are lightly browned on all sides. Set aside to cool.
  • Bring two-and-a-half cups water to a boil in a saucepan, stir in the rice, cover and simmer over very low heat for 17 minutes, until the water is absorbed. Remove from heat and allow to sit covered for another five minutes.
  • Meanwhile, slice the sausages. Place them in a bowl and toss with the tomatoes, cucumber, scallions and coriander.
  • When the rice is done, allow it to cool, then fold in the oil and vinegar. Season with salt and Cayenne pepper. Fold the seasoned rice into the sausage mixture. Refrigerate.

Nutrition Facts : @context http, Calories 643, UnsaturatedFat 28 grams, Carbohydrate 45 grams, Fat 42 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 11 grams, Sodium 1064 milligrams, Sugar 4 grams, TransFat 0 grams

CHORIZO SPANISH RICE



Chorizo Spanish Rice image

Categories     Olive     Pork     Rice     Tomato     Sauté     Sausage     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

1 tablespoon olive oil
16 ounces Spanish-style chorizo or linguiça, sliced 1/4 inch thick
1 cup uncooked long-grain white rice
1 14-ounce can low-salt chicken broth
1/4 cup water
2 cups frozen peas with pearl onions
1 14 1/2-ounce can diced tomatoes with green pepper and onion
1/3 cup sliced pitted Kalamata olives
1 1/2 tablespoons chopped fresh marjoram

Steps:

  • Heat oil in large deep skillet over medium-high heat. Add chorizo and sauté until golden, about 5 minutes. Add rice; stir to coat with oil. Add broth and water, then peas and onions; stir to mix. Bring to boil. Reduce heat to medium-low; cover and simmer about 15 minutes. Stir in tomatoes with juices, olives, and marjoram. Cover and simmer until rice is tender and most of liquid is absorbed, about 5 minutes longer. Season to taste with salt and pepper and serve.

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