Spanish Rice
Spanish rice with chorizo and shredded meat turns a plain pot of grains into a hearty side with real depth. The rice is browned in butter and chorizo fat before any liquid goes in, which gives it a toasty edge and a nutty taste. Chicken broth carries the flavor through, while serrano chiles add heat and bay leaves add a quiet herbal note. Fresh cilantro finishes it.
Instructions
Melt the butter in a large pot over medium high heat.
Add the onion, bell pepper, serrano chiles, garlic, chorizo, shredded chicken or pork, and the dry rice. Stir as it cooks until the chorizo and the rice turn golden brown.
Pour in the chicken broth and add the bay leaves. Bring the pot to a boil.
Keep cooking until the liquid has evaporated and the rice is tender when you bite a grain.
Scatter the chopped cilantro over the rice just before serving, if you want it. Remove the bay leaves before you eat.
Make it personal.
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