I made this for Chris just this week. It relatively simple one pot meal, and I can't credit one source for inspiration, since I must have skimmed nearly a dozen recipe books before improvised this one. This should serve 5 to 6 adults.
- 3 slices of bacon diced
- 1 cup of Sliced smoked sausage
- 1/2 cup of pepper (any color, I like green and red) minced
- 1/2 cup of Spanish onion minced
- 2 medium sized garlic cloves crushed
- 3 cups of long grain rice
- 1 tsp of Olive oil
- 1 packet of Saffron Sazon Goya (You can find this at Mexican stores and sometimes at regular stores like Meijer and D&W) Sazon is basically: Cumin, Garlic powder, coriander and Saffron or Annatto powders.
- 3 cups of Vegetable Broth (or water)
- 1 1/2 cup of tomato sauce
- 1/4 cup of Manzanilla Olives sliced in half.
- 1 cup of cooked shrimp shelled
1.Take one large dutch oven or heavy saucepan with tight fitting lid. Cook up the diced bacon or crumbled chorizo sausage (like Ebro) over medium heat. Once cook remove and set aside to drain on paper towels. Drain bacon fat.
2. Add sliced Sausage. Cook for about 3 minutes, till edges a bit crispy. Remove from pan.
3. Add peppers and Onion, saute till onion starts to soften. (you can also add a bit of recaito at this point, or just some crushed garlic and fresh cilantro)
4. Add 3 cups of rice, sazon and 1 tsp of olive oil. Quickly stir rice till it is all coated with the oil and sazon.
5. Add 3 cups of Broth or water, and 1 1/2 cup of tomato sauce. (if you want a hotter taste add a dash of Tabasco at the point).
6. Up the heat to Medium-high, and get it to boil uncovered.
7. Once the majority of the water is absorbed (you will have maybe only a very small layer or water over your rice) add the bacon and sausage and olives to rice and stir.
8. Lower heat to the lowest setting (or depending on how good your pot, turn off the burner entirely) and cover.
9. After about 15 minutes check your rice, if it is done, add the shrimp, folding it into the rice. Cover for 4 minutes or until the shrimp are warm.