Get dinner on the table fast with this quick rice entrée by Randy Feltis!
12-minute rice with mushroom and chorizo
Ingredients:
- 2 cups jasmine rice
- 4 cups hot chicken stock
- 3 cloves garlic minced
- 1 tablespoon ginger minced
- 2 bay leaves
- 2 tablespoons rice wine vinegar
- Salt n pepper
- 1 cup Chorizo sausage diced
- 2 cups mixed mushrooms chopped
- 2 green onion
- 1 nub butter
- 2 tablespoons chopped chili
- Salt and pepper
Method:
In a small stock pot heat up the chicken stock.
Rinse rice until you see clear water come off the rice.
In a medium pot, saute garlic and ginger with butter and then add rice and toast.
Add hot stock, bay leaves and then cover and cook for 9 minutes over low heat.
Remove lid add rice wine vinegar and stir lightly.
In a sauce pan, sauté chorizo and mushrooms with butter and chilies.
Plate rice and top with mushroom mix, garnish with green onion.
Prep: 3 minutes
Cook Time: 9 minutes
Serves 4
Courtesy Randy Feltis