Chorizo Rice Stuffing

This simple chorizo and basmati rice recipe from blogger Cherie Scott features fragrant spices for a unique poultry stuffing – great for garam masala poussin – that can also be enjoyed as a side dish. Fry leftovers with eggs for a tasty brinner or brunch.
Chorizo Rice Stuffing

Ingredients

  • 1 cup of basmati rice
  • 1 package Chorizo Sausage, chopped into small chunks
  • 4 tablespoons of ghee or Duck Fat
  • 1 small yellow onion
  • 2 cloves of garlic minced
  • 1 brown cardamom, semi-crushed to release flavor but not pods
  • 8 black Malabar peppercorns, whole
  • 1 large Turkish bay leaf
  • 10 threads of saffron
  • 1 ¾ cup of chicken stock

Preparation

  1. Soak the rice in cold water for 15 minutes, drain well, and set aside.
  2. In a heavy-bottomed round cocotte or Dutch oven, sauté the onions in the ghee or duck fat for 5 minutes on medium heat.
  3. Add the minced garlic and stir frequently.
  4. Add the chopped chorizo and sauté for 5 minutes to release the flavors.
  5. Add the cardamom, large bay leaf, and peppercorns, then stir for 2 minutes mixing well with the chorizo.
  6. Add the rice and sauté with the mixture for 30 seconds.
  7. Add the chicken stock and saffron and stir well.
  8. Bring to a boil on high heat and then lower to a simmer; cook, covered, for 15 minutes, or until all moisture is absorbed and rice is fluffy.