Recipes Courtesy of the USA Rice Federation.

USA Rice Federation

Spanish Chorizo and Rice Frittata

Spanish Chorizo and Rice Frittata

Made with leftover rice, this 20 minute meal is the perfect solution to a busy weekday calendar. Whether you need to feed your kids before swimming lessons, or require a quick and easy meal for two, this recipe suits every lifestyle. Serve with a mixed green salad for a complete meal experience.

What You’ll Need:

Ingredients

1 tbsp olive oil  15 mL
12 oz fresh chorizo pork sausages (about 3), casings removed  375 g
1 small onion, diced  
  Half sweet red pepper, diced  25 mL
1 cup cooked U.S. medium- or long-grain white rice 250 mL
3/4 tsp smoked or sweet paprika 4 mL
1/4 tsp each salt and pepper 1 mL
10 eggs  
1/4 cup 10% cream or whole milk 50 mL
3 tbsp chopped fresh parsley 45 mL
1/2 cup grated Manchego cheese or cheddar cheese  125 mL

Directions

Heat 10-inch (25 cm) ceramic, enameled cast iron, or nonstick, oven-safe skillet over medium-high heat; add oil. Cook sausage, onion and red pepper, breaking sausage up with wooden spoon, until sausage is crumbled and cooked through, about 3 minutes. Stir in rice, paprika, salt and pepper; cook until heated through, about 1 minute.

Meanwhile, in bowl, whisk eggs, milk, parsley; pour evenly over sausage mixture. Cover and cook over medium heat until bottom and side are firm and top is almost set, about 8 minutes.

Sprinkle with cheese; transfer to preheated oven and broil on high, watching closely, until cheese is bubbly, and frittata is set, about 2 minutes. (Or cover and cook on stovetop until centre is set and cheese melts.)

Let stand for 5 minutes. Slide onto cutting board and cut into wedges.

Makes 8 servings.

TIPS: To make skillet handle oven-safe, wrap tightly with aluminum foil. Switch it up by replacing chorizo with mild Italian sausages and Manchego with crumbled goat cheese or feta. Can be made with any rice, whether it be short or long-grain and white or brown rice.

PER SERVING (1 wedge): 377 calories, 27 g fat, 10 g saturated fat, 280 mg cholesterol, 726 mg sodium, 11 g carbohydrates, 1 g fibre, 21 g protein. % RDI: 9% calcium, 12% iron, 16% vitamin A, 29% vitamin C.

SOURCE: USA Rice Federation, www.riceinfo.com.

For more great recipes, visit www.haveariceday.com/rice-recipes

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