Saturday, August 4, 2012

Mexican Red Rice with Longaniza

We get a meat share monthly from a local grass fed, pasture raised, hormone free farm and in it this month was longaniza. I had never heard of, much less eaten this sausage but after some quick googling I learned it was a mexican sausage similar to chorizo (which I tend to disagree with as it is raw and not hard...) so I decided to go with mexican red rice with the longaniza thrown in! The mexican red rice was from a recipe from, adapted.
1 cup white rice
2 tbsp. Olive oil
1 cup beef broth
1 15oz. can tomato sauce
1 medium tomato, seeded & diced
2 cloves garlic
1 small onion
1 tablespoon chili powder
3/4 tsp. salt
1 pound longaniza sausage
1. Heat oil in skillet, saute rice until golden brown on medium high
2. Add onion and garlic and saute until brown
3. Meanwhile, heat a separate pan on medium high and brown the longaniza. Once brown reduce heat to medium-low and add 1/4 cup water. Cover.
4. Add tomato sauce, tomato, chili powder, salt and beef broth to rice.
Reduce heat to a simmer. Cover and cook for 15 minutes.
5. Check rice, if additional liquid is needed drain liquid from the longaniza into rice.
6. Cut longaniza into bite-sized pieces and add to the rice.
7. Continue cooking rice until rice is tender and water is absorbed!
This was incredible tasty and flavorful, but it kind of felt one dimensional...we served it with tortilla chips and guacamole, though & that was exactly what it needed!

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