Spanish Rice With Andouille Sausage and Chorizo

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (1/4 ounce) packets Sazon Goya seasoning (you can get this in the international or mexican isle)
  • 1
    (4 ounce) package sofrito sauce (you can make your own too)
  • 2
    cups chicken stock
  • 1
    cup water
  • 2
    cups rice
  • 1
    small onion
  • 1
    link chorizo sausage (I get a pkg of 6 links)
  • 1
    (16 ounce) package andouille sausages
  • 2
    tablespoons olive oil
  • nonstick cooking spray
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DIRECTIONS

  • Dice the onion and garlic.
  • In a large skillet, add the oil and heat over medium heat.
  • Add the garlic, then a min or so later, add the onion.
  • Cook until becomes transparent.
  • Add the chorizo and stir.
  • Cook until the chorizo is cooked and crumbled.
  • Add the sazon and the sofrito.
  • Stir and let simmer for 2 minutes
  • Add the chicken stock and water.
  • Spray the crockpot with cooking spray and add the rice.
  • Pour in the stock and stir well.
  • Add the sausage of your choice sliced.
  • Stir well, and cover.
  • On low, cook for 1 hr 30 mins to 2 hours.
  • Stir again and serve.
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