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