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By Karin Calloway
Hispanic ingredients abound at supermarkets and specialty groceries all over the country. It’s a trend I embrace, making chorizo and other wonderful ingredients available to all.
My recipe for Spanish Rice highlights chorizo’s fiery, garlicky flavor in a spicy side dish that starts with a package of yellow rice mix. The combination of colorful diced bell peppers, fresh garlic and canned Mexican recipe stewed tomatoes, make this a dish worthy of center stage, and it can be served as a one-skillet entrée. But, my favorite way to serve this special Spanish Rice is as the base for Paella – topping the rice with grilled lobster tails or jumbo shrimp.
Chorizo comes in two varieties, a raw version that is similar to American bulk breakfast sausage or Italian sausage, and a smoked version which is similar to pepperoni. Use the raw version here, and if you can’t find chorizo in your area, feel free to substitute hot or sweet Italian sausage.
Return chorizo to skillet and add tomatoes and water. Bring to a boil, add rice mix and reduce heat to medium-low. Cover and cook until rice is tender, 20 to 25 minutes.
Makes 8 side dish servings.