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OCTOBER 2012 -
SEXY X2
MAGAZINE -
41
Juan Cucaz
Chef
Ingredients:
1 tbsp olive oil
¼ lb chorizo
½ green bell pepper, chopped (about ½ cup)
½ yellow onion, chopped (about ½ cup)
2 packets sazón Goya
1 tbsp minced garlic
2 tsp. finely chopped fresh cilantro
1 tsp dry oregano
1½ cups medium grain rice
1 can (15 oz.) Gandules
4 oz can tomato sauce
1/4 cup olives sliced
Method:
Heat oil in a medium, heavy saucepan over medium-high heat. Add
chorizo to pan; cook until brown, about 5 minutes. Stir in peppers and
onions; cook, stirring occasionally, scraping up brown bits from bottom,
until vegetables are soft and translucent, 10 minutes. Add sazón, garlic,
cilantro and oregano. Cook until fragrant, bout 30 seconds.
Add rice to pan. Cook, stirring frequently, until coated in oil
and toasted, about 1 minute. Stir in pigeon peas, tomato sauce,
olives and 1½ cups water; using a wooden spoon, stir once and
bring rice mixture to a boil. Cook, uncovered, until water is
evaporated, about 10 minutes. Gently stir rice from bottom up.
Lower heat to medium low and cook, covered, until rice is tender,
about 15 minutes. Remove saucepan from heat.
Gently fluff rice with fork. Cover pan and let stand 5 minutes.
Arroz con Gandules
THANKSGIVING
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