Cuban/Spanich Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Olive Oil, 1 tbspChorizo, Goya (2 small chorzio)Onions, raw, 1 cup, chopped Garlic, 4 large clovesWhite Rice, long grain, 2 cup Oregano, ground, 1 tsp *Goya Sazon con Azafran (one packet)*Goya Recaito, 2 tbsp.Chicken Broth or Bouillon, 2 cups2 cups waterPigeon Peas, 1.25 cup
Chop onions, garlic and slice chorizo into quater inch slices. Heat Oli in pot and saute chorizo for 3 mintues then add onion and garlic and saute for another 3 minutes. Then add dry rice and toast the rice lightly for about 3 to four minutes. Add in Chicken stick and water followed by the rest of the seasonings and bring to a boil. Stir the rice, add in the pigeon peas to the top if the rice ( do not stir), turn down to Lo/Simmer and cover the pot. Cooks about 20 to 25 minutes. Stir once about 15 minutes into cooking, so your rice doesn't develope a crust on the bottom.
Number of Servings: 10
Recipe submitted by SparkPeople user JUSTICELEAGUE.
Number of Servings: 10
Recipe submitted by SparkPeople user JUSTICELEAGUE.
Nutritional Info Amount Per Serving
- Calories: 140.5
- Total Fat: 6.0 g
- Cholesterol: 10.0 mg
- Sodium: 513.5 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 1.9 g
- Protein: 5.4 g
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