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Arroz con Chorizo

  • 3 tablespoons Annatto Oil (make by heating aneatto seeds in canola oil)

  • 1 sweet onion, diced

  • 1 cup mixed peppers

  • 6 ounces sliced Spanish chorizo

  • 1 tablespoon adobo seasoning
  • 2 teaspoons cumin
  • 2 tablespoons garlic, minced
  • 2 cups long-grain rice
  • 4 cups low-sodium chicken broth
  • Cilantro for garnish 

Directions

  1. In a Dutch oven or large cast-iron skillet, heat the oil over moderately high heat. Add the onion, bell peppers and chorizo and sauté for five minutes, until the chorizo is beginning to brown and the vegetables are softened. Add the adobo, cumin, garlic and rice and sauté for two minutes over moderate heat.

  2. Pour in the chicken broth, while stirring, then cover, and cook for 30 minutes. Remove from the heat and let sit, covered, for 10 minutes. Season with salt and pepper, fluff with a fork and serve. 

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