Wedding Rice

ricechorizo

Wedding Rice

Wedding Rice

Arroz de Boda

Recipe Yield

6 servings

Cooking time

15 minutes

Rate this recipe

5 from 5 votes

Ingredients

  • ½ cup raisins
  • ½ cup fresh squeezed orange juice
  • 1 pound ripe tomatoes
  • ¼ large white onion
  • 2 garlic cloves unpeeled
  • 6 ounces thick slices of bacon diced
  • 6 ounces Mexican chorizo casings removed, coarsely chopped
  • 2 cups Mahatma® Rice white rice
  • 1 teaspoon cumin seeds coarsely crushed or chopped
  • cups chicken or vegetable broth
  • 1 cup peeled and diced carrots
  • 1 cup peas fresh or thawed from frozen
  • 1 cup corn kernels fresh or thawed from frozen
  • cup slivered almonds
  • 1 teaspoon kosher or coarse sea salt
  • ½ teaspoon black pepper
  • Fresh chives chopped for garnish, optional

To Prepare

  • Soak raisins in the orange juice, anywhere from 15 to 30 minutes. Set aside.
  • Roast and char tomatoes, onion, and unpeeled garlic cloves under the broiler or on a preheated comal set over medium-low heat, for about 10 minutes, flipping as they char and soften. Remove from heat. Once cool enough to handle, peel the garlic cloves. Add tomatoes, onion, and peeled garlic to the blender and puree until completely smooth.
  • Set a large skillet or wok style pan over medium-high heat. Once hot, add the bacon and cook for 3 to 4 minutes, stirring occasionally until browned and crispy. Leave the rendered fat in the pan and using a slotted spoon remove bacon and reserve it in a bowl.
  • Add the chorizo to the pan with the rendered bacon fat, and cook for 3 to 4 minutes, breaking it into smaller pieces with a wooden spoon, until browned and crispy. Remove with a slotted spoon and set aside along with bacon, leaving all the rendered fat in the pan.
  • Add rice to the rendered fat and cook, stirring often, for 2 to 3 minutes, until it changes its color to a deep white and the grains feel and sound heavier. Make space in the middle of the pan, add the crushed cumin seeds, stir, and cook with the rice for a minute. Pour in the tomato puree, mix well, and cook for a couple minutes, until its color darkens and it is completely absorbed by the rice.
  • Pour in the chicken broth and add the raisins along with the orange juice where they soaked, carrots, peas, corn, almonds, salt and pepper, and stir well. Let it all come to a rolling boil, cover, reduce heat to low, and cook for about 15 to 20 minutes, until the rice is completely cooked and all the liquid has been absorbed. Top with the browned bacon and chorizo, stir, and serve. Optionally, you can garnish with chives.

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Comments

2comments inWedding Rice

  1. Marti

    Oct 19

    I followed your directions exactly and it was well worth the time. Thanks Patti for this lovely recipe!

    1. Pati Jinich

      Oct 28

      Yay, so glad you liked it Marti!

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