Spanish

Cuban/Spanich Rice is for Dinner.

Cuban/Spanich Rice takes 10 minutes to prepare.

Cuban/Spanich Rice takes 20 minutes to cook.

Cuban/Spanich Rice makes 10 servings.

The ingredients for Cuban/Spanich Rice are:

Olive Oil, 1 tbsp
Chorizo, Goya (2 small chorzio)
Onions, raw, 1 cup, chopped
Garlic, 4 large cloves
White Rice, long grain, 2 cup
Oregano, ground, 1 tsp
*Goya Sazon con Azafran (one packet)
*Goya Recaito, 2 tbsp.
Chicken Broth or Bouillon, 2 cups
2 cups water
Pigeon Peas, 1.25 cup

Here is how you make Cuban/Spanich Rice:

Chop onions, garlic and slice chorizo into quater inch slices. Heat Oli in pot and saute chorizo for 3 mintues then add onion and garlic and saute for another 3 minutes. Then add dry rice and toast the rice lightly for about 3 to four minutes. Add in Chicken stick and water followed by the rest of the seasonings and bring to a boil. Stir the rice, add in the pigeon peas to the top if the rice ( do not stir), turn down to Lo/Simmer and cover the pot. Cooks about 20 to 25 minutes. Stir once about 15 minutes into cooking, so your rice doesn't develope a crust on the bottom.Number of Servings: 10Recipe submitted by SparkPeople user JUSTICELEAGUE.

The nutritional information for Cuban/Spanich Rice is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 140.5

• Total Fat: 6.0 g
• Cholesterol: 10.0 mg
• Sodium: 513.5 mg
• Total Carbs: 16.0 g
• Dietary Fiber: 1.9 g
• Protein: 5.4 g

Cuban/Spanich Rice is Spanish cuisine.