Do you also use to prepare rice on the weekend? At home we take the opportunity to clean the refrigerator when we prepare it by incorporating those vegetables, meat or fish that we have left over from other preparations into the base sauce. This is how this rice with cauliflower and mushrooms.
I recognize that I like rice the most it is slightly soupy. Probably because it keeps wonderfully and I can prepare a double portion to eat every other day, something that never hurts to free up time during the week. This is not a soupy rice, but it is honeyed, thanks to a slightly higher quantity of vegetable broth than usual.
A vegetable sauce based on onion, pepper and carrot is in charge together with the cauliflower, chorizo and mushrooms to give flavor to this dish. A very simple dish to prepare and perfect to share with the family any day of the week. Test it!
The recipe
- 4 tablespoons of extra virgin olive oil
- 1 large white onion, minced
- 2 green Italian bell peppers, chopped
- ½ red bell pepper, chopped
- 2 carrots, chopped
- 6 slices of spicy chorizo
- 180 g. mushrooms, rolled or chopped
- ½ cauliflower, in florets
- 260 g. of rice
- Boiling vegetable broth (3,5 times the volume of rice)
- 2 tablespoons of tomato sauce
- ½ teaspoon sweet paprika
- A pinch of turmeric
- Salt and pepper
- In a saucepan we heat the olive oil and poach the onion, peppers and carrots for 10 minutes.
- Then add the spicy chorizo, the cauliflower and the mushrooms and sauté until lightly browned, a couple of minutes over medium-high heat.
- Now, add the rice and sauté another couple of minutes.
- We pour the vegetable broth, the tomato, add the spices and cook with the covered casserole for 6 minutes over high heat.
- Then, we uncover the casserole, stir, lower the heat so that the boil is maintained and we cook about 10 more minutes, or until rice is almost white.
- We remove from the fire, we cover with a cloth and let it rest for 3 or 4 minutes.
- We serve the rice with cauliflower and mushrooms hot.