Preparation:

Soak rice in hot water for 20 minutes, rinse, drain and dry. Singe the tomatoes, peel and blend them along with the onion, garlic and add salt to taste.

Peel, dice and cook potatoes and carrots along with peas. Fry the chorizo in the lard, Remove the excess fat and fry the rice until golden. Add puréed tomato. Season to taste and fry until it thickens.

Add one cup cold water and the vegetables, parsley and salt. When all the water is absorbed, add the hot broth, cover and cook over low heat.

Servings: 6
Source:
Submitted by: Recipe Group Member
Date:

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