Choros, choritos, or mussels in english are one of the tastiest and most abundant seafood found along the Chilean coast, and this recipe for rice with choritos is a delicious and relatively simple way to prepare and enjoy them.
Contents
How to make rice with mussels?
Whether you use fresh choritos or canned ones, this is a simple preparation that perfectly combines rice, vegetables, and seafood, resulting in a dish that is already a classic.
Nutritional Information
Category: Main Dishes
Cuisine: Chilean
Calories: 300
Preparation: 10 minutes
Cooking: 30 minutes
Servings: 4 people
Step-by-step for Rice with Choritos
Ingredients
- 1 ½ kg of small fresh mussels
- 600 ml of boiling water
- 300 g of rice
- ½ onion
- ½ carrot
- ¼ of red or green bell pepper
- 1 tablespoon of butter
- 1 teaspoon of salt
Preparation
- Wash and scrape the choritos in cold water, removing any impurities from the surface until they are clean.
- In a large pot, melt the butter and sauté the onion, add the carrot, the pepper cut into small cubes, and finally the rice, stirring for about 3 minutes or until the rice becomes shiny and transparent.
- Add the choritos, boiling water, and salt, cover, and cook over low heat preferably on a toaster for about 20 minutes or until the rice is well cooked.
- Serve the rice with choritos immediately while hot, alone or accompanied by some salads as desired.
Benefits of consuming mussels?
They are high in protein, low in fat, and packed with vitamins and minerals such as vitamin B12, selenium, iron, and omega-3 fatty acids.
Mussels also provide antioxidants and support bone health, immune function, and weight management.
Did you know?
Choritos, choro, quilmahues, or mejillones (Mytilus chilensis) are a species of filter-feeding bivalve mollusk distributed throughout the Pacific Ocean from Callao (Peru) to the Beagle Channel (Chile).
