How to make longaniza with potatoes in chile and Mexican rice

longaniza

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage reduces fat content while maintaining flavor.

white rice

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa adds protein and fiber.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more cost-effective for frying.

Start by peeling 6 tomatoes and placing them in water to keep them fresh.

Chop 1 onion and 3 serrano peppers.

In a pot, add the chopped onion, garlic, and chicken broth for the rice.

Add cumin to the rice mixture as well.

Toast the rice in a pan until it gets a bit of color before adding the liquid.

Once the rice is toasted, add the chicken broth, tomatoes, and serrano peppers to the pot.

Bring the rice mixture to a boil, then reduce the heat and cover to simmer until the rice is cooked through.

In a separate skillet, heat olive oil over medium heat.

Add diced potatoes to the skillet and cook until golden brown, about 10-12 minutes.

Remove the potatoes from the skillet and set aside.

In the same skillet, add the longaniza and cook until browned and fully cooked, about 8-10 minutes.

Return the cooked potatoes to the skillet with the longaniza and mix well.

Serve the longaniza and potatoes with the cooked rice.

Cooking Techniques

Equipment Needed

Spice Level: