Friday, December 14, 2007

Spanish Rice and Chorizo

One of my favorite things to make is spanish rice. I found a great basic recipe that turns our great results every time. But in my infinite laziness/creativeness I lean more towards one pot meals. Thus a side dish of 'spanish rice' turns into a one-pot meal of rice and chorizo. I spiked this dish with some spinach left over from making a very unhealthy but delicious spinach & artichoke dip for a party tomorrow.

We all know spinach abounds in vitamins (why else was popeye so ripped??), but did you know that along those healthy vitamins can come health warnings? Spinach is loaded (approximately 440 - 400 Mcg per serving) with Vitamin K, which improves blood's ability to clot. However in people taking coumadin and other so-called 'blood thinners' Vitamin K hinders the effects of their drugs.

So what did we learn today? Don't blindly believe that all vitamins are always and only good for you, unfortunately there are many circumstances where this is not the case. It's good to be aware of the possible side effects with any vitamin (and sometimes vegetables!)

Rice and Chorizo

1 chorizo link
1 large onion
1 can diced tomatos, drained (or if in season 1 cup chopped fresh tomatos)
1/3 cup spinach (I used leftover from a package of frozen spinach, but fresh would be good too)
2 cups rice
4 cups chicken stock
1 TBS tomato paste

Slice into coins and brown the chorizo. Remove the chorizo from the pan, and in the remaining oil cook the chopped onion. After 2 minutes of cooking, add the rice to the onions in the pan and cook for a few minutes, until the rice begins to turn brown and smell nutty.

Add the spinach, chorizo, tomato paste, and tomato to the pan, mix and cook one minute.

Add the chicken stock, bring to a boil, and reduce to a simmer. Cover and cook around 20 minutes until the rice has soaked up all the stock, and is soft.

Topping this dish with cilantro would be a good ideal

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