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Sopa De Arroz Con Chorizo

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Ingredients
  Chorizo sausage 1 Pound (Mexican Style)
  Shortening/Lard 1⁄4 Cup (4 tbs)
  Uncooked rice 2 Cup (32 tbs)
  Minced onion 1⁄4 Cup (4 tbs)
  Tomato puree 1⁄3 Cup (5.33 tbs)
  Raw peas 2 Cup (32 tbs)
  Beef stock 4 Cup (64 tbs)
  Salt To Taste
  Hard-cooked eggs 2
  Avocado 1 Large
Directions

Skin chorizo and brown in lard.
Mash with a fork; remove and reserve.
Brown rice and onion in the same fat.
Combine chorizo, tomato puree, peas, and stock and turn into a greased 2 1/2-quart casserole.
Cover and bake in a moderate oven (350°) for about 50 minutes or until rice is fluffy.
Add more stock if needed; add salt to taste.
Just before serving, garnish with slices of egg and avocado.
Makes 6 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Sausage
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes
Servings: 
6

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