Chorizo Rice Frittata
15 ml (1 tbsp) olive oil
375 g (12 oz) fresh chorizo pork sausages (about 3), casings removed
1 small onion, diced
Half sweet red pepper, diced
250 ml (1 cup) cooked medium- or long-grain white rice
4 ml (3/4 tsp) smoked or sweet paprika
1 ml (1/4 tsp) each salt and pepper
50 ml (1/4 cup) 10 per cent cream or whole milk
45 ml (3 tbsp) chopped fresh parsley
125 ml (1/2 cup) grated Manchego cheese or cheddar cheese
Heat a 25-cm (10-inch) ceramic, enamelled cast-iron or non-stick, 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 a bowl, whisk eggs, milk, parsley; pour evenly over sausage mixture. Cover and cook over medium heat until bottom and sides are firm and top is almost set, about 8 minutes.
Sprinkle with cheese; transfer to a 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 in wedges.
Makes 8 servings.
Nutrition information per serving: 377 calories; 27 g fat (10 g saturated fat); 21 g protein; 11 g carbohydrate; 1 g fibre; 726 mg sodium; 280 mg cholesterol.
Tips: Instead of using chorizo try mild Italian sausage and Manchego with crumbled goat cheese or feta.
Source: USA Rice Federation, www.riceinfo.com.