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Cuban Inspired Rice Stuffing For Thanksgiving



I have been thinking a lot about what to stuff my bird with this year.  I usually make my own bread, then add some kind of protein, usually from the sausage arena then sneak in some healthy ingredients as well as fresh herbs and spices.  I will pick a cuisine like Italian and base my additive ingredients to my home made bread, or skip the bread and use polenta just to push that extra umph of flavor.
Last year I based my stuffing on the Italian cuisine and added sweet sausage, sun dried tomatoes, fresh oregano and basil, chili flakes, and reduced Chianti wine with some demi glaze.  Needless to say it was a dish that stood on its own and offered a great left over alternative as well as boosted the roasted poultry flavor.  Now don't get me wrong the traditional stuffing with celery, onions, dried herbs, stock is just as yummy though surrounding myself in the culinary arts for so long, I can't help myself to think outside of the box.
So this year I have tested and re-tested a different kind of stuffing that is rice based and offers an explosion of fusion between an American holiday and the flavors of Cuban/Latin descent.  If you are looking for something new and innovative for a thanksgiving side here is a recipe that I am sure will be a hit.

Cuban Inspired Rice Stuffing
makes about 4 cups

1 Cup long grain white rice, not instant
3 Tbs. canola oil
1lb. beef or pork chorizo sausage
1 medium white onion, fine diced
2 each large garlic cloves, minced
2 celery ribs, minced
4 oz can tomato sauce
2 C. low sodium broth, chicken or beef
2 tsp. jalapeno or habanero, minced
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground cinnamon
1/4 cup golden raisins, soaked in dark rum (2oz)
Fresh cilantro sprigs, hand torn
Zest and juice of 2 oranges
Lime wedges

 *If you do not like a lot of spice you can just use 1 tsp. of one of the peppers.
*For the golden raisins you can soak in water if you want, or light rum what ever is on hand.

  1. In a large frying pan over medium high heat add the chorizo and cook till sausage is broken down about 6 minutes.  Remove from pan and set aside.
  2. Do not wipe out pan, add the oil, onion, celery, pepper, and garlic and saute till veggies are tender about 6 minutes, add rice and toast till golden brown about 8 minutes.
  3. Add spices and let cook for 2 minutes, then add tomato sauce, raisins, orange zest and juice, along with the chicken broth.  Reduce heat and cover with airtight lid and simmer on low for about 30-35 minutes till the majority of liquid is absorbed.  
  4. Carefully lift lid and check for seasoning, you will discover that salt or pepper is unlikely needed due to the chorizo and hot pepper.  
  5. If you are stuffing your turkey then you would add the cilantro sprigs and stuff your bird.  The rice mixture will seem a little loose but this will help it from not drying out and resulting in a clumped mixture.  
  6. If you are serving the rice along side the turkey just reduce the heat to warm and cover with the lid and let sit for about 15 minutes.
  7. When you serve the Cuban rice stuffing place a lime wedge for squeezing over the dish, this "wakes" up the flavors and eased the spice.  
I hope you enjoy this dish as one of your Thanksgiving sides as well as a year long option for a creative rice dish. 















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