"Paella" Fried Rice

Total Time:
45 min
Prep:
10 min
Cook:
35 min

Yield:
4 servings

Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon cumin seeds
  • 1/2 teaspoon dried hot red pepper flakes
  • 1 large onion, chopped
  • 1 large red bell pepper, chopped
  • 2 (3 to 4 ounces) Spanish chorizo (spicy dried pork sausage) links, quartered lengthwise and cut into 1/4-inch-thick pieces
  • 4 cups cold cooked rice
  • 1 1/2 teaspoons salt
  • 1 (10-ounce) package frozen peas
  • 1/3 cup hulled (green) pumpkinseeds, toasted
  • 1/2 cup finely chopped fresh cilantro, or to taste
Directions
  • Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook cumin and red pepper flakes, stirring, 1 minute. Add onion and bell pepper and cook, stirring, until softened. Add chorizo and saute over moderately high heat, stirring, until sausage begins to brown, about 3 minutes. Add rice, crumbling it, and salt. Saute, stirring, until some grains begin to turn golden, about 3 minutes. Add peas and saute, stirring, just until peas are heated through. Remove from heat and stir in pumpkinseeds and cilantro.


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