30-Minute Skillet Dinner This one-dish wonder is an easy meal you’ll love to make again and again Sopa seca, or “dry soup” is a familiar dish in many Hispanic homes. Put your own signature on this dinner by adding your family’s favorite veggies and cheese. Or follow this delicious recipe with chorizo sausage, black beans and pasta and save yourself valuable cleaning and cooking time. Ingredients: 7.5 ounces chorizo, cut into ½” pieces 1 tablespoon olive oil (optional) 12 ounces angel-hair pasta (fideo) nests, or thin spaghetti broken in half 1½ cup diced onion (about 1 medium onion, peeled, in ¼” dice) 4 cloves fresh garlic, pressed or chopped finely 1 can (15.5 ounces) black beans, rinsed and drained, or your favorite beans 1 can (14.5 ounces) diced tomatoes (undrained) 3 cups chicken stock or broth 1 tablespoon dried oregano 1 cup frozen peas, or your favorite frozen vegetable 1 cup queso fresco, or your favorite cheese salt and pepper to taste Directions step 1Heat a large 12-inch skillet on medium high for 1 minute. Add the chorizo and cook for 3 to 5 minutes, stirring often; remove chorizo from skillet and set aside. Reduce heat to medium. step 2Add angel-hair pasta and sauté in the chorizo fat for 2 to 3 minutes or until pasta begins to get toasted and turn golden yellow. (Add oil to pan if needed to sauté pasta.) Remove pasta from skillet and set aside with chorizo. step 3Sauté onions and garlic for 2 to 3 minutes or until soft. Add beans, tomatoes, chicken stock or broth and oregano. Return the chorizo and pasta to the skillet. step 4Reduce heat to simmer, cover skillet and cook for 8 to 10 minutes, stirring often, until liquid is absorbed and pasta is cooked. Season with salt to taste. Remove from heat and top with peas and cheese. Cover and let rest 1 to 2 minutes before serving.
Posted on: Sun, 23 Jun 2013 10:28:50 +0000
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