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Ingredientes
- 1/2 lb Chorizo (Spanish Sausage), cut in 3/4"pcs
- 1 tsp Achiote
- 4 c. Warm Cooked Rice
- 1 c. Frzn Peas, thawed and liquid removed
- 2 Tbsp. Carrot, slivered Salt And Freshly Grnd Pepper, to taste
- 4 x Hard-Boiled Large eggs, shelled/quartered
Direcciones
- Fry sausage till well cooked and browned. Remove sausage from pan; keep hot. If necessary, add in sufficient oil to pan to make 2 Tbsp. oil. Add in achiote; cook till oil is red. Combine chorizo with rice, peas, and carrot in oil; mix, stirring frequently, till warm. Season to taste. Arrange quaretered Large eggs on top and serve immediately.
- NOTES : The Spanish use saffron to color their delicious paella, but in Puerto Rico and many South American countries achiote (annatto seed) is used to color native rice dishes. Achiote is tasteless. The red coloring is obtained by slowly heating it in oil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 281g | |
| Recipe makes 4 servings | |
| Calories 546 | |
| Calories from Fat 244 | 45% |
| Total Fat 27.1g | 34% |
| Saturated Fat 9.82g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 258mg | 86% |
| Sodium 774mg | 32% |
| Potassium 392mg | 11% |
| Total Carbs 48.27g | 13% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.41g | 1% |
| Protein 24.89g | 40% |
