I am here, just a little late. As I mentioned on Friday I am stressed. More like STRESSED. It is slowly getting better today but the next month at work is going to be crazy busy. It’s a good thing I love my job and team. With all that stress going on I needed some time in the kitchen. Cooking makes me happy. The moment I walk in, pour myself a glass of wine and get chopping and stirring I am a much happier person.
This paella is easy. And I mean really easy to make. It also happens to be delicious and one of my favorite cured meat products (well besides bacon), chorizo. It’s best when dried and I usually pick it up at a higher end grocery store or Mexican market.
- 8 cured chorizo, sliced
- 1 14½ ounce can diced tomatoes with garlic or onion
- 1 16 ounce package rice mix (such as quinoa and rice, or brown rice)
- 1 12 ounce jar roasted red peppers in oil, chopped, juices reserved
- ⅓ cup chopped flat-leaf parsley
- in large, deep skillet, cook chorizo over medium-high, stirring occasionally, until browned, 4 minutes. Add tomatoes and their juices and cook, stirring often, 5 minutes. Stir in rice and its seasoning, 4 cups water and reserved pepper juices from jar; bring to boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, until rice is tender and liquid is absorbed, about 15 minutes. Stir in peppers. Garnish with parsley.
