CHORIZO, PEPPER AND RICE STUFFING

With the holidays in full swing I am posting more holiday recipes to try to cater to the "demands" of my readers. Meaning of course hehe...the several of you that wrote to me and asked for more party/holiday recipes. I have a few recipes coming up that are from the USA Rice Federation. Here is a rice recipe that can be, "served as a side or as [a] stuffing in your favourite meat...".  I say the smokey flavour of the chorizo is sure to make this stuffing a hit! Happy Holidays every one!

Recipe and photo from USA Rice Federation. Permission was granted prior to posting.

*Disclaimer: the recommendation to use U.S. Rice is strictly from the USA Rice Federation and from the creator of this recipe. Food Tastes Yummy does not fully endorse products.*

Makes 8 servings

Ingredients:
  • 4 gluten-free fresh Chorizo sausages, casings removed
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 1 red bell pepper, chopped
  • 2 cloves of garlic, minced
  • 2 tsp each: fresh rosemary and thyme, chopped
  • 1 tsp smoked paprika
  • 1/2 tsp each: salt and freshly cracked pepper
  • 2 tbsp tomato paste
  • 1-1/2 cups U.S. brown rice
  • 1/2 cup white wine
  • 3 cups gluten-free chicken broth
  • 1/4 cup toasted sliced almonds
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp lemon zest

In a skillet, brown sausage meat over medium-high heat, breaking meat into small pieces with the back of a wooden spoon, Set aside.

Add oil to the same skillet, and cook the onion and celery until the onion is translucent and beginning to brown; about 6 minutes. Add red pepper, garlic, thyme, rosemary, paprika, salt and pepper, and stir for one minute. Stir in the tomato paste and brown rice, cook until rice is coated with the tomato and oil mixture, about one minute. Stir in wine, scraping any brown bits from the bottom of the pan. Add chicken broth and sausage and bring it to a boil. Reduce heat to low, cover and simmer until all the liquid has been absorbed, about 30 minutes. Remove from heat but keep it covered for another 15 minutes. Fluff with fork and gently stir in almonds, chopped parsley, and lemon zest.

Serve this as a side dish or let cool completely. Use it to stuff pork, chicken, lamb or turkey.

Tip: This dish can also be spread into a casserole dish. Sprinkle some crumbled goat cheese feta and bake until it is crisp on top.



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