Ingredients 1/4 cup Achiote Oil, recipe follows 1 (3 to 4-pound) chicken, cut into 10 pieces Fine sea or kosher salt and freshly ground black pepper 1/2 cup Sofrito, recipe follows 1/4 cup alcaparrado or coarsely chopped pimiento-stuffed olives 1 teaspoon ground cumin Pinch ground cloves 4 cups long-grain rice 5 cups homemade or store-bought reduced-sodium chicken broth 2 large bottled roasted red peppers, cut into 1/4-inch strips (about 1 1/2 cups) Achiote Oil: 1 cup olive oil 2 tablespoons achiote (annatto) seeds, see Cook's Note* Sofrito: 2 medium Spanish onions (about 12 ounces), cut into large chunks 3 to 4 Italian frying peppers or Cubanelle peppers, cored, seeded and cut into large chunks 16 to 20 cloves garlic, peeled 1 large bunch cilantro, washed 7 to 10 ajices dulces (see Cook's Note*), optional 4 leaves culantro (see Cook's Note*), optional 3 to 4 ripe plum tomatoes (about 1 pound), cored and cut into chunks 1 large red bell pepper,
Ingredients 1 red bell pepper EVOO, for drizzling 12 ounces Spanish chorizo, diced into bite-size pieces 2 tablespoons butter 1/2 cup broken spaghetti 1 cup long-grain rice 1 healthy pinch saffron (about 24 threads) 1 quart chicken stock Kosher salt 4 cloves garlic, sliced 1 to 2 red Fresno chile peppers, sliced 1 large onion, chopped 2 tablespoons tomato paste 1/4 cup dry sherry or 1/2 cup white wine One 15-ounce can white beans or chickpeas, drained 1 small bundle black or Tuscan kale, stripped and chopped or shredded Freshly grated nutmeg Directions Place the red pepper over a gas flame on the stovetop to char it or blacken it under the broiler. Then place in a bowl and cover. Once cool, peel, seed and chop. Heat a drizzle of EVOO in a Dutch oven or deep skillet. Add the chorizo and render for a few minutes. Meanwhile, heat a drizzle of EVOO and the butter in a saucepot over medium heat. Add the pasta to the pot and toast to golden. Add the rice and sa
Ingredients 2 pounds littleneck clams (about 24), scrubbed 1 tablespoon extra-virgin olive oil 1 fully cooked chorizo sausage, sliced 1/2 inch thick 1 leek (white and light green parts), halved lengthwise and sliced 1 red bell pepper, finely chopped 3 cloves garlic, minced 2 bay leaves 1 cup arborio rice 2 cups low-sodium chicken broth 1/2 cup fresh parsley 1 cup frozen baby lima beans, thawed Directions Put the clams in a large pot or Dutch oven with 1 cup water. Cover and cook over medium-high heat until the clams start opening, about 5 minutes; as the clams open, transfer them to a bowl using tongs. (Discard any unopened clams.) Add the cooking liquid to the bowl with the clams (strain through a paper towel-lined sieve if sandy). Cover to keep warm. Wipe the pot clean and reduce the heat to medium. Add the olive oil and chorizo. Cook, stirring occasionally, until the chorizo is lightly browned, about 3 minutes. Add the leek, bell pepper, garlic and bay le
Ingredients 2 cups beef stock 1 3/4 cups water 1 tablespoon butter 2 cups white enriched rice 1 tablespoon extra-virgin olive oil, 1 turn of the pan 1 2/3 pounds ground sirloin Salt and pepper 1 large onion, finely chopped 4 cloves garlic, chopped 1 green bell pepper, seeded and finely chopped 1 tablespoon Worcestershire sauce 2 cups tomato sauce 1/4 teaspoon ground cloves 2 teaspoons ground cumin, 1/3 palmful, twice 1/4 cup chopped flat-leaf parsley, a couple of handfuls Spicy Chopped Salad with Tortillas, recipe follows 4 long, mild to medium chile peppers, such as moderate heat poblano or mild Italian cubanelle 1 tablespoon extra-virgin olive oil, plus some for drizzling 1 clove garlic, cracked 10 ounces triple washed spinach, stems removed and coarsely chopped Salt and pepper 1/2 cup beef broth or chicken broth 3 cups leftover Spanish style beef and rice 1 cup tomato sauce 2 cups shredded Monterey Jack, smoked cheddar or pepper jack cheese 2 hears r
Ingredients 3 tablespoons vegetable oil 1 small onion, chopped 2 cloves garlic, chopped 1/2 teaspoon turmeric 1 medium tomato, chopped 1 small carrot, diced 1/2 red bell pepper, diced Kosher salt and freshly ground pepper 1 pound large shrimp, peeled and deveined 1 1/2 cups converted white rice 1 tablespoon chopped fresh parsley 1/2 cup frozen peas, thawed Hot sauce, for serving (optional) Directions Heat the vegetable oil in a large, deep skillet over medium heat. Add the onion, garlic and turmeric and cook until the onion is slightly softened, about 3 minutes. Add the tomato, carrot and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 1 minute. Add the rice, 2 cups water and 1/2 tablespoon parsley; bring to a boil. Reduce the heat to medium low, cover and simmer until the rice is tender, 15 t
Ingredients 1 1/2 cups converted long-grain rice (recommended: Uncle Ben's) 1 (15-ounce) can diced tomatoes (recommended: Hunt's) 1 (4-ounce) can diced green chiles (recommended: Ortega) 2 tablespoons chipotle taco seasoning (recommended: Ortega) 3 1/3 cups water Directions Combine all ingredients in a saucepan and bring to boil. Reduce heat to medium-low and simmer, covered, for 20 minutes. Remove from heat. Let stand covered for 5 minutes. Fluff with a fork and serve
Ingredients 2 tablespoons butter 1 1/2 cups long-grain white rice 1 onion, chopped 1 green pepper, chopped One 28-ounce can diced tomatoes One 4-ounce jar diced pimiento Pinch salt Pinch cayenne Several dashes hot sauce Directions Melt the butter in a medium, heavy-bottomed saucepan over medium-low heat. Add the rice, onion and green pepper, and saute until the rice is slightly browned and the vegetables are softened, 8 to 10 minutes. Stir in the tomatoes, pimiento, salt, cayenne and hot sauce. Bring to a boil, cover and reduce the heat to low. Simmer for 20 minutes, then fluff with a fork. If the rice is tender but too soupy, cook uncovered for another 5 minutes. If the rice is dry but not yet tender, add 1/2 cup water, cover and continue cooking for another 5 minutes, or until the rice is done.