Thai-Spanish rice congee (Chorizo and prawns rice soup). Try our Spanish rice with chicken and chorizo. Pour the rice all round the chicken and season - if you don't have a big enough pan, you can transfer everything to a roasting tin. My mother's signature Spanish rice recipe, a delicious accompaniment to steak, chicken, and Mexican entrees such as tacos or enchiladas.
Onions, green peppers, tomatoes, broth and rice go into the same pan with the browned chicken and Chorizo. Delicious, easy congee (rice porridge) makes a superb comfort food dish, whether for breakfast, lunch or dinner. Add chorizo and prawns, deglaze pan with sherry, then add stock and bring to a simmer. You can cook Thai-Spanish rice congee (Chorizo and prawns rice soup) using 13 ingredients and 6 steps. Here is how you cook it.
Ingredients of Thai-Spanish rice congee (Chorizo and prawns rice soup)
- It's 1 cup of cooked jasmine rice (or any rice you prefer).
- Prepare 2 cup of vegetable stock or water.
- It's 2 tbsp of soy sauce.
- Prepare 1 tbsp of fish sauce.
- You need 1 pinch of ground Pepper.
- It's 1-2 of Spring onions (finely slices).
- It's A few of stalk coriander.
- It's 1 of red chilli.
- You need 1 cup of small diced chorizo.
- You need 1 cup of prawns.
- You need of Crispy garlic.
- Prepare 3-4 cloves of garlic (crushed and finely chopped).
- Prepare 3-4 tbsp of cooking oil.
Note Calasparra is a short-grain Spanish rice available from select delicatessens; if it's unavailable, substitute another short-grain rice and adjust the cooking time accordingly. This classic Mexican-style Spanish Rice (also called arroz rojo) has all the crucial elements: tomato (in the form of tomato sauce), onion, garlic, and of course, rice. We opted for garlic powder for ease, but if you're looking for a more pronounced garlic flavor, you can absolutely sub in fresh garlic instead. This baked rice studded with chorizo, chickpeas, currants, and tomatoes is my heartier, adapted version of Claudia Roden's Baked Rice with Chickpeas and Currants from The Food of Spain.
Thai-Spanish rice congee (Chorizo and prawns rice soup) step by step
- Put stock or water in a saucepan, on medium heat..
- When the soup starting to boil add cooked rice and stir well..
- Add prawns in and seasoning with fish sauce and soysauce.
- While the rice is cooking, On small pan, medium heat, place chorizo into the pan and fry until you start to see chorizo’s oil coming out..
- Making crispy garlic. On a small pan add vegetable oil leave it for a couple min until it medium hot then add garlic in. Stir consistently until garlic starts to turn golden and crippling. Turn heat off straight away..
- Plating time, pour your rice congee into a small bowl. Add some fried chorizo and chorizo oil on top. Add crispy garlic. Garnish it with finely slice spring onions, coriander, chilli and ground pepper..
A whole head of garlic (called a partridge by Valencians) is baked in the middle of the rice, so everyone can. One-pan rice dishes cooked in the oven are a boon for the busy cook. Add the rice and turn to coat in the oil then add the stock and tomatoes with their juice. Creamy, slightly salty, and thick like porridge, jook is a popular Chinese breakfast. Rice congee is comfort food with a capital 'C.' It's one of recipe developer Fong-Torres favorites, great when the weather is cold.