Cuban/Spanich Rice

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Cuban/Spanich Rice calories by ingredient


Introduction

This is a family recipe. It is a favorite especially for large family gatherings. If you would like it for a family dinner just half the recipe. We like to pair it with chicken drumsticks seasoned and grilled. This is a family recipe. It is a favorite especially for large family gatherings. If you would like it for a family dinner just half the recipe. We like to pair it with chicken drumsticks seasoned and grilled.
Number of Servings: 10

Ingredients


    Olive Oil, 1 tbsp
    Chorizo, Goya (2 small chorzio)
    Onions, raw, 1 cup, chopped
    Garlic, 4 large cloves
    White Rice, long grain, 2 cup
    Oregano, ground, 1 tsp
    *Goya Sazon con Azafran (one packet)
    *Goya Recaito, 2 tbsp.
    Chicken Broth or Bouillon, 2 cups
    2 cups water
    Pigeon Peas, 1.25 cup

Directions

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.