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    Free shipping is only available for states East of the Mississippi totaling $100 or more.

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  • How do you calculate your shipping costs?

    Our shipping charge covers FedEx 2-day service and specialized ice-packet packaging, which is bulky and heavy. Unfortunately, we have discovered this is the best way to get your order to you while it is still fresh. Please know that we do not include any handling charges or profit in any way from the shipping charges.

Rice with Chorizo and Cabbage

Rice with Chorizo and Cabbage
Makes 4 Servings
  • INGREDIENTS
  • 1 lb Arnold’s Chorizo®
  • 2 tsp Olive Oil
  • ½ Medium White Onion, chopped
  • 1/4 Head Cabbage, shredded
  • 1 Medium Tomato, peeled and finely chopped
  • ½ tsp Dried Oregano, crumbled
  • 1/4 tsp Salt
  • Freshly Ground Pepper
  • 1 cup Long-Grain White Rice
  • 2 cups Canned Chicken Broth
  • 1 tbsp Chopped Fresh Parsley
  • DIRECTIONS
  • 1. In a 2-quart, wide saucepan, heat the oil over medium heat and cook the onion until translucent, 3 to 4 minutes.
  • 2. Add the cabbage and cook, stirring until wilted, 2 to 3 minutes.
  • 3. Add the tomatoes, oregano and salt and cook, stirring frequently until the tomato juices cook away and the mixture is nearly dry, 3 to 4 minutes.
  • 4. Add rice and broth and bring to a boil, uncovered.
  • 5. Stir to level the rice, reduce the heat to low, cover and cook 20 minutes or until the liquid is absorbed and the rice is tender.
  • 6. Turn off the heat and let rice stand for 5 minutes.
  • 7. In a medium non-stick skillet, cook the Arnold’s Chorizo® until completely cooked and lightly browned, about 5 minutes.
  • 8. When the rice is cooked, fluff with a fork and transfer to a serving platter or shallow bowl. Arrange sausage on top. Sprinkle with parsley and serve.