“PAELLA” FRIED RICE
SERVES 4 AS A MAIN COURSE / ACTIVE TIME: 35 MINUTES / START TO FINISH 35 MINUTES
1/4 cup extra-virgin olive oil
1 tablespoon cumin seeds
1/2 teaspoon red pepper flakes
1 large onion chopped
1 large bell pepper, cored, seeded, and chopped
2 links mild Spanish chorizo quartered lengthwise and cut crosswise into 1/4 inch slices
4 cups cold cooked long-grain rice (1 1/2 cups uncooked rice)
1 1/2 teaspoons salt
1 (10-oz) package frozen baby peas
1/3 cup green (hulled) pumpkin seeds, toasted
1 cup finely chopped fresh cilantro
Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking. Add cumin and red pepper flakes and cook, stirring, for 1 minute. Add onion and bell pepper and cook, stirring, until softened, about 5 minutes. Add chorizo, increase heat to moderately high, and cook, stirring, until sausage begins to brown, about 3 minutes. Add rice, crumbling it to break up lumps, and salt. Cook, stirring, until some grains of rice begin to turn golden, about 3 minutes. Add peas and cook, stirring, just until heated through. Remove from heat and stir in pumpkin seeds and cilantro.
This recipe had me a bit stumped. I was kind of excited because I love asian fried rice and I love mexican rice. So I thought this was going to be some amazing fusion that would become an easy weeknight standby. I’m sad to say I don’t have a lot to say about this recipe. With every pregnancy it seems that I develop an extreme aversion to a spice, dish or sauce and this pregnancy it is definitely the cumin. Ever since the apple chips it was over for me.
When I was shopping at the store for the ingredients, I was so happy that I found Spanish chorizo at my grocery store. When I was cooking, I was extremely disappointed when I opened my links and this was RAW chorizo. Also…it didn’t say if it was mild or not…but there was a TON of spice to this stuff and it seemed to make the spice situation worse.
My advise is this, go get the sausage links you would put in jambalaya and turn this into an easy, homemade version of jambalaya. You can follow same instructions except season as you wish. I had some seasoning on hand, and had I known that the cumin was going to overtake me I would have left it out and just added the jambalaya seasoning.
In the second photo you see the raw meat, that cooked down and almost became non-existent other than the flavor. I also added mixed veggies instead of just peas because I was hoping it might save it. Despite my opinion, Derick and Sean both loved it, but they both agreed that the seasoning was off. I didn’t even bother with the pumpkin seeds or cilantro…because I was DONE as I said before. I don’t think this recipe is dead for us, but I definitely will go a different route on meat and seasoning in the future.
Next up I will be sharing Rye crisp crackers with Smoked Salmon!