Sep 6, 2018

Farmer's Garden Rice

3/4 C. Bomba Paella rice
3 C. chicken stock
1 tb. olive oil
1 tb. garlic
1/4 C. fresh tomato, chopped
1/4 C. corn, cut from cob
1/4 C. summer squash, diced
1/4 C. heavy cream
2 tb. Parmesan cheese, freshly grated
1/4 C. chorizo
1 tsp. fresh thyme

Gently sauté garlic in 3 tablespoons of olive oil in a medium saucepan for about 2 minutes, or until softened. Stir in rice and cook an additional 2 minutes. 

Meanwhile, reheat stock to a gentle simmer. Add to rice, one ladleful at a time, stirring well and adding more stock only when each addition has been absorbed. Cook until rice is just beginning to soften, about 30 minutes.

Combine rice, tomato, corn, squash, and stir to incorporate. Continue stirring and cooking until the mixture is very hot, then add cream, Parmesan, and chorizo. Stir to combine and cook until hot, if mixture seems dry, add more stock or cream to desired texture and season to taste. 

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