- Prep time 20 minutes
- Total time 50 minutes
- Portion size 6 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In shallow Dutch oven, heat olive oil over medium heat. Add chorizo; cook, stirring often, until golden brown and crispy, 4 to 6 minutes. Drain on paper towel-lined plate. Reserve fat in pan.
Add sofrito, beans, olives, tomato sauce and cumin; cook, stirring often, for 3 to 4 minutes. Add 3 cups water, the rice and reserved chorizo. Season with salt and pepper; stir to combine. (If necessary, add a little water so the rice is completely submerged.) Reduce heat to low and cook, covered, for 15 minutes. Remove from heat; let stand, covered, until rice is tender and liquid has completely absorbed, 3 to 5 minutes. Fluff rice with fork and sprinkle with fresh cilantro, if using.
Sofrito In food processor, add 1/2 small Spanish onion, chopped, 1/2 sweet green pepper, chopped, 1/2 sweet red pepper, chopped, 1 small jalapeño (optional), stem removed, 3 cloves garlic, coarsely chopped and 1/2 cup packed fresh cilantro. Season with salt and pepper. Pulse until liquidy and small chunks remain. (Make-ahead: Can be stored in airtight container and frozen for up to 3 months.) Makes about 1 1/2 cups
Nutritional facts Per serving: about
- Iron 4.7 mg
- Fibre 6 g
- Sodium 650 mg
- Sugars 2 g
- Protein 15 g
- Calories 415
- Total fat 15 g
- Cholesterol 20 mg
- Saturated fat 5 g
- Total carbohydrate 55 g
