Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Lard

  2. 1/2 cup 31g / 1.1oz Ground pork

  3. 1/4 lb 113g / 4oz Chorizo - halved lengthwise, And cut into 1/4" pieces

  4. 1/2 cup 31g / 1.1oz Chopped white onions

  5. 1/4 cup 36g / 1 1/3oz Chopped green bell peppers

  6. 2 teaspoons 10ml Minced garlic

  7. 2 cups 320g / 11oz Long grain rice

  8. 1 cup 62g / 2 1/5oz Tomato - peeled, seeded, (large) And chopped

  9. 4 cups 948ml Chicken stock

  10. 3/4 teaspoon 3.8ml Salt

  11. 1/2 teaspoon 2 1/2ml Saffron

  12. 1 teaspoon 5ml Chopped fresh oregano leaves

  13. 1 teaspoon 5ml Chopped fresh cilantro leaves

  14. 1/4 cup 15g / 1/2oz Chopped green onions

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a medium, heavy saucepan, heat the lard over medium-high heat. Add the pork and cook, stirring until no longer pink. Add the sausages and cook, stirring, for 1 minute. Add the onions and bell peppers, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Add the rice and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring, for 1 minute. Add the stock, salt, and saffron, and stir well. Bring to a boil. Lower the heat to low, cover, and cook undisturbed until all the liquid is absorbed, about 20 minutes. Remove from the heat and let sit, covered, for 10 minutes. Uncover and fluff the rice with a fork. Add the oregano and cilantro, and stir to incorporate. Turn into a decorative bowl and garnish with the green onions. Serve immediately. This recipe yields 6 to 8 servings.


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