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12 oz. package of 4 fully cooked spicy chorizo sausages (Niman Ranch Brand recommended)
1 sweet onion, chopped
3 TB extra virgin olive oil
4 cloves fresh garlic, minced
28 oz. can chunky tomato sauce (Muir Glen Organics recommended)
1 cup Carolina Plantation heirloom rice or long grain white rice, uncooked
1 cup water
¼ cup dry white wine
2 cups fresh or frozen corn kernels
fresh spinach, chopped
fresh herbs of your choice, minced. (parsley, oregano, chives and
1/3 bottle of Daily Red or to taste
1 tsp. Lawry’s seasoned salt
1 tsp. ground cumin
1 tsp. chili powder
Saute onions in 2 TB olive oil in a large stainless steel saucepan until translucent. Add garlic, tomato sauce, water, rice, wine, salt, cumin and chili powder. Cook over medium heat uncovered, stirring frequently, until rice is tender and most of the liquid is absorbed,
about 25 minutes.
While rice cooks, add 1 TB olive oil to a cast iron skillet. Saute chorizo links 9-12 minutes over medium heat. During the last five minutes of the rice cooking time, add fresh spinach, corn, herbs and Daily Red. Stir well, remove from heat, cover and let rest for 5 minutes to allow spinach to wilt and flavors to blend.
Slice chorizo sausages and serve over a bed of the spicy rice. Garnish with more fresh herbs. Add extra Daily Red to taste.
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