Best Red Rice With Cockles And Chorizo Recipes

MEXICAN CHORIZO RICE

Mexican Chorizo Rice image

Mexican Chorizo Rice is a fully flavored and spicy rice dish that goes great with tacos, quesadillas, burritos, you name it! It's loaded with fresh chorizo sausage.

Provided by Christin Mahrlig

Time 25m

Number Of Ingredients 9

Ingredients

1 (14.5-ounce) can chicken broth
1 cup long grain rice
1 pound Mexican-style chorizo
1/2 yellow onion, (chopped)
1 clove garlic, (minced)
1 (10-ounce) can diced tomatoes and green chilies
1 cup frozen corn, (defrosted)
chopped fresh cilantro, (optional)
Chipotle flavored TABASCO Sauce, (optional)

Steps:

Bring chicken broth to a boil in a medium saucepan. Stir in rice, cover, and simmer for 15 minutes.
Add chorizo to a large nonstick pan over medium heat. Use a wooden spoon to break it into small pieces. Once partially cooked, add onion and garlic and continue to cook until chorizo is cooked through and onion is soft.
Add tomatoes and corn to the chorizo and let simmer for about 5 minutes to cook off some of the liquid.
Stir in rice. Serve with cilantro and TABASCO if desired.

Nutrition Facts : Calories 264 kcal, ServingSize 1 serving

RED RICE WITH COCKLES AND CHORIZO

Red Rice With Cockles And Chorizo image

Provided by Florence Fabricant

Categories dinner, project, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons extra virgin olive oil
1/4 pound chorizo sausage, peeled and sliced thin
1 medium onion, finely chopped
2 cloves garlic, sliced paper-thin
1/8 teaspoon red chili flakes
1 3/4 cups Bhutanese red rice or Wehani rice
4 sprigs fresh thyme
2 bay leaves
3/4 cup dry white wine
2 1/2 to 3 cups well-seasoned fish or chicken stock
40 fresh cockles or 24 little neck clams, scrubbed

Steps:

Preheat oven to 400 degrees.
Heat oil in a heavy ovenproof casserole with a lid, add sausage and cook over medium heat about 2 minutes. Add onion, cook until transparent but not brown, then stir in the garlic and chili flakes. Stir in the rice, thyme and bay leaves.
Add wine and cook, stirring, about 2 minutes, until most of it has evaporated. Add 2 1/2 cups of the stock if using Bhutanese rice; 3 cups for Wehani rice. Bring to a boil, stir, then add cockles or clams.
Cover casserole, and place in oven. Cook Bhutanese rice about 15 minutes, until cockles or clams have opened and most of the liquid has been absorbed. The Wehani rice will take about 40 minutes.
When rice is done, remove casserole from oven and set aside, covered, for 10 minutes; serve directly from the casserole.

Nutrition Facts : @context http, Calories 696, UnsaturatedFat 15 grams, Carbohydrate 80 grams, Fat 23 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 6 grams, Sodium 593 milligrams, Sugar 4 grams