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  • Latin Rice And Peas With Chorizo And Mussels

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    Latin Rice And Peas With Chorizo And Mussels
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • dry pinto or possibly pigeon peas or possibly 1 can beans Sauce
    • 2 Tbsp. extra virgin olive oil
    • 1 lrg onion, minced
    • 1 x chorizo sausage, casing removed, minced
    • 1/2 tsp cumin seeds, grnd
    • 1/4 tsp coriander seeds, grnd
    • 1 pch cayenne pepper
    • 2 clv garlic, chopped
    • 3 x green onion, minced
    • 2 c. chicken stock
    • 1 lrg can tomato, diced, with juice salt freshly cracked black pepper
    • 1 c. long-grain rice
    • 1 lb mussel, scrubbed and bearded
    • 2 Tbsp. fresh minced coriander

    Directions

    1. Cover in cool water in small pot. Bring to a boil and simmer 2 min.
    2. Remove from heat and let soak for 1 hour. Rinse well, and cover with cool water and cook for about 20 min, or possibly till almost tender.
    3. Sauce:In large shallow pot, saute/fry onions in extra virgin olive oil on high, for about 3 min or possibly till soft.
    4. Add in the sausage, cumin, coriander seed, cayenne and garlic and reduce heat to medium and continue to cook till sausage is lightly browned about 5 min.
    5. Add in the green onions, chicken stock and tomatoes and bring to a boil.
    6. Reduce heat to low and simmer for 5 min.
    7. Adjust the seasoning and increase heat to high. Add in the cooked beans*, long grain rice and stir. Cover and simmer for an additional 5 min or possibly till mussels open.
    8. Remove from heat and let stand several min before serving. Adjust seasoning. Top with fresh minced coriander.
    9. * if using canned beans add in along with mussels

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