Homemade Lentils with Chorizo and Rice

Name: Homemade Lentils with Chorizo and Rice
Prep time: 25M
Total time: 80M
Yield: 8 Servings
Cuisine: Spain
Ingredients: 1 bag Lentils; ¼ cup Extra Virgin Olive Oil; 1 pkg. Chorizo; 2 carrots, diced; 2 stalks celery, peeled and diced; 1 white onion, diced; 1 red bell pepper, diced; 2 tbsp. Minced Garlic; 4 tsp. Adobo All-Purpose Seasoning with Pepper; 2 tsp. Ground Cumin; 2 tsp. Paprika; 1 tsp. Oregano Leaf; 2 cans Tomato Sauce; 2 Bay Leaf; ¼ cup fresh cilantro, finely chopped; 2½ cups Canilla ® Extra Long Grain Rice; Lime wedges, for serving; Corn Tortillas

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Are you looking for a recipe that’s delicious and easy to make? We’d like to introduce you to this homestyle dish inspired by Spanish cuisine: Homemade Lentils with Chorizo and Rice. It’ll soon become one of your favorite dishes, not only because of its delicious flavor, but because it’s so easy to prepare. Made with dry GOYA® <a title="Lentils Dry" href="https://goya.com/en/products/lentils-dry" data-udi="https://goya.com/en/products/lentils-dry">Lentils</a>, chorizo, and served with yummy <a title="Canilla Extra Long Grain Rice" href="https://goya.com/en/products/canilla-extra-long-grain-rice" data-udi="https://goya.com/en/products/canilla-extra-long-grain-rice">CANILLA® Extra Long Grain Rice</a>. Surprise your friends and family with this fantastic dish!

Total Time

80m

Prep Time:25m

Yields:8 Servings

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Ingredients

1 bag
(1 lb.)

GOYA® Lentils, rinsed

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¼ cup

GOYA® Extra Virgin Olive Oil

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1 pkg.
(7 oz.)

GOYA® Chorizo, chopped

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carrots, diced

stalks celery, peeled and diced

white onion, diced

red bell pepper, diced

2 tbsp.

GOYA® Minced Garlic

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4 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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2 tsp.

GOYA® Ground Cumin

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2 tsp.

GOYA® Paprika

1 tsp.

GOYA® Oregano Leaf

2 cans
(8 oz. each)

GOYA® Tomato Sauce

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GOYA® Bay Leaf

¼ cup

fresh cilantro, finely chopped

2½ cups

GOYA® Canilla® Extra Long Grain Rice

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Lime wedges, for serving

GOYA® Corn Tortillas, (optional)

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Directions

Kitchen View

Step 1

Place lentils in saucepan; pour in enough cold water to cover. Let stand overnight; drain.

Step 2

Heat oil in Dutch oven or large saucepan set over medium heat; cook chorizo, carrots, celery, onion, red pepper, garlic, Adobo seasoning, cumin, paprika and oregano for 5 to 8 minutes or until chorizo is starting to brown and vegetables are starting to soften.

Step 3

Stir in lentils; cook for 2 to 3 minutes or until well coated.

Step 4

Stir in 3 cups water, tomato sauce and bay leaves; bring to boil. Reduce heat to medium-low; cook for 25 to 40 minutes or until lentils are tender and sauce is thickened. Remove bay leaves; stir in cilantro.

Step 5

Meanwhile, cook rice according to package directions.

Step 6

Serve lentil stew with rice and lime wedges. Serve with warm tortillas if desired.

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