Portuguese Chourico & Pepper Rice Skillet

MFF Products Used

• 1 lb. Amaral’s Chourico

• ½ cup Antonio’s Sweet Red Peppers

• 1 tsp. Antonio’s Paprika

• 1 Antonio’s Bay Leaf

Other Ingredients

• 1½ cups long-grain white rice

• 1 small yellow onion, diced

• 3 cloves garlic, minced

• 1 tbsp. olive oil

• 3 cups chicken broth

• ½ cup frozen peas

• Salt & black pepper

• Fresh parsley, optional

Directions

1.      Brown the Chourico. Slice the Chourico into rounds. Heat olive oil in a large skillet over medium heat and cook for about 4–5 minutes until lightly browned. Remove and set aside.

2.      Sauté the vegetables. In the same skillet, add the onion and cook for 3–4 minutes. Add garlic and cook another 30 seconds.

3.      Add the MFF flavors. Stir in the sweet red peppers, paprika and bay leaf.

4.      Cook the rice. Add the rice and stir for about 1 minute. Pour in the chicken broth and return the Chourico to the pan. Bring to a boil, then reduce to low, cover and simmer for 18–20 minutes.

5.      Finish it. Stir in the peas and cook another 2–3 minutes. Remove the bay leaf and season with salt and pepper.

6.      Serve. Top with fresh parsley and serve right from the skillet.