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Tomato Rice with Smoked Sausage and Peas
This homey, comforting one-pot meal is a riff on Cuban arroz con salchichas, or rice and sausage. We first brown slices of smoky kielbasa, then sauté a simple sofrito of onion and poblano pepper to build flavor. Garlic, cumin, dried oregano and bay provide heady aroma. The concentrated flavor of tomato paste brings umami richness and tints the rice a rusty red hue. To keep the peas fresh and green, we scatter them over the surface of the rice when cooking is complete, then let the rice to stand for 10 minutes. The residual heat thaws and cooks the peas, so there’s no need to defrost them before use. If desired, offer lemon or lime wedges on the side for squeezing at the table.
6
Servings
Don’t worry if the rice browns in areas on the bottom of the pot. Simply scrape up those tasty bits and stir them into the mix.
45 minutes
Ingredients
-
2
tablespoons grapeseed or other neutral oil, divided
-
1
pound kielbasa sausage, sliced ½ inch thick
Directions
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01In a large Dutch oven over medium-high, heat 1 tablespoon of the oil until shimmering. Add the kielbasa and cook, stirring occasionally, until well browned, 4 to 5 minutes. Using a slotted spoon, transfer to a plate. To the pot, add the remaining 1 tablespoon oil, the onion, poblano and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the vegetables are softened, 5 to 6 minutes.
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