Rice with Sausage and Cabbage
Arroz con Salchichas y ColRice 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 goes well with this satisfying rice dish.
Ingrediënten
Makes 4 servings
- 2 teaspoons olive oil
- ½ medium white onion chopped
- ¼ head of cabbage shredded
- 1 medium tomato peeled and finely chopped
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- ¼ 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 sausage links such as Portuguese linguica, cut into 1⁄4-inch rounds
- 1 tablespoon chopped fresh parsley or cilantro
Instructies
- 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.
- 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.
Notes / Tips / Wine Advice:
Serve at once.
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