Rice & Sausage
|Chorizo/2 cups bulk chorizo||1 Pound, skinned (Purchased)|
|Rice||2 Cup (32 tbs)|
|Salad oil||1 Tablespoon|
|Minced onion||1⁄4 Cup (4 tbs)|
|Tomato puree||1⁄3 Cup (5.33 tbs)|
|Peas||2 Cup (32 tbs)|
|Beef broth/Chicken broth||4 Cup (64 tbs) (Regular Strength)|
|Hard cooked eggs||2 , sliced|
|Avocado||1 Large, sliced|
In a wide frying pan over medium-high heat, cook chorizo until browned, breaking apart as it cooks, adding oil if necessary.
Mash with a fork; set aside.
Brown rice and onion in drippings, then discard any remaining drippings.
Add chorizo, tomato puree, peas, and broth.
Cover and cook over medium heat for 25 minutes (or in a 350° oven for about 50 minutes) or until rice is tender to bite.
Add more broth if needed; add salt to taste.
Serving size: Complete recipe
Calories 4814 Calories from Fat 2511
% Daily Value*
Total Fat 284 g436.3%
Saturated Fat 104.5 g522.4%
Trans Fat 16.3 g
Cholesterol 1091.4 mg363.8%
Sodium 7644.1 mg318.5%
Total Carbohydrates 439 g146.4%
Dietary Fiber 47.8 g191.3%
Sugars 30.8 g
Protein 121 g242.8%
Vitamin A 115.5% Vitamin C 273.2%
Calcium 48% Iron 111.9%
*Based on a 2000 Calorie diet