|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Rice with Sausage and Cabbage |
|
Serves: 4 Print this Recipe(Arroz con Salchichas y Col) Category: Rice Dishes Rice cooked with onions, tomato, and cabbage, and embellished with rounds of cooked smoked sausage, is a dish with strong Spanish characteristics. The Spanish connection began in 1519, nearly 500 years ago, when Cortéz landed at Veracruz. During the centuries that followed, many food contributions from Spain and Europe integrated with native Indian foods to create the cuisine of today. Linguica sausage is one of those food connections that's now made in Mexico, and in the United States as well. The sausage is available in many supermarkets or Latin-American markets. Grapefruit, Orange, and Avocado Salad (see Salads) goes well with this satisfying rice dish. 2 teaspoons olive oil 1/2 medium white onion, chopped 1/4 head of cabbage, shredded 1 medium tomato, peeled and finely chopped 1/2 teaspoon dried oregano (Mexican variety preferred), crumbled 1/4 teaspoon salt, or to taste Freshly ground pepper, to taste 1 cup long-grain white rice 2 cups canned chicken broth or water 1 pound smoked sausages links, such as Portuguese linguica, cut into 1/4-inch rounds 1 tablespoon chopped fresh parsley or cilantro 1. In a 2-quart, wide saucepan, heat the oil over medium heat and cook the onion until translucent, 3 to 4 minutes. Add the cabbage and cook, stirring, until wilted, 2 to 3 minutes. Add the tomatoes, oregano, and salt. Cook, stirring frequently until the tomato juices cook away and the mixture is nearly dry, 3 to 4 minutes. Add the rice and broth. Bring to a boil, uncovered. Stir to level the rice, reduce the heat to low, cover, and cook 18 to 20 minutes or until the liquid is absorbed and the rice is tender. Turn off the heat and let the rice stand 5 minutes. 2. Meanwhile, in a medium nonstick skillet, cook the sausage rounds until completely cooked and lightly browned, about 5 minutes. When the rice is cooked, fluff with a fork and transfer to a serving platter or shallow bowl. Arrange the sausage on top. Sprinkle with parsley. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Basic Refried Beans Pinto Beans with Fried Onions Ranch Beans with Bacon Horsemen’s Beans Red Beans and Pork Chili Beans with Chorizo, Chiles, and Tequila Black Beans Yucatán Black Beans with Diced Pork, Yucatán-Style Black Beans and Rice Yucatán Puréed Black Beans Quick Refried Black Beans White Beans with Roasted Garlic White Beans and Carrots with Green Onions Basic Chickpeas Chickpeas with Spinach Fresh Fava Beans Lima Beans with Toasted Pumpkin Seeds Basic White Rice Mexican Rice Rice with Carrots Rice with Corn Tomatillo-Cilantro Rice Green Rice Rice with Pine Nuts Yellow Rice with Peas Rice with Chickpeas Rice with Plantains Rice with Mixed Vegetables Rice with Squash Blossoms Rice with Mushrooms and Poblano Chiles Red Rice with Chicken Rice with Minced Pork or Beef Rice with Sausage and Cabbage Rice with Ham and Pineapple Rice with Shrimp and Corn Rice with Crab, Yucatán Style Vermicelli with Mushrooms Vermicelli with Chicken Meatballs Vermicelli with Turkey * Beans, Rice, and Pasta |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
