Southwestern Paella with Cilantro Cream
Listed ingredient measurements may need to be halved
to fit smaller rice cookers.
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Southwestern Paella with Cilantro Cream

Adapted from a traditional paella, but with a southwestern twist!

Prep: 10 min Total: 35 min Yield: 4


spray cooking oil

2 cups rice

4 cups chicken stock

1 clove garlic, minced

2 chipolte chilies, in adobo sauce, minced

2 Tablespoons adobo sauce (from above)

1 teaspoon smoked paprika

2 cups cooked pork, cubed

1 medium onion, peeled and sliced thin

1 red pepper, cored and sliced into strips

1 cup sour cream

2 Tablespoons fresh cilantro, chopped

2 Tablespoons toasted pine nuts

Spray rice cooker insert with cooking spray. Add rice, stock, garlic, chipolte chilies, adobo sauce and paprika. Stir to combine. Add pork, onions and peppers, on top of rice mixture. Cover and cook. Meanwhile, combine sour cream and cilantro in small bowl. When cooker has dinged, remove insert from cooker and transfer rice and pork to platter. Top with cilantro cream and toasted pine nuts.

Submitted By:
Denver, CO

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