Carlos’ Country rice & 2020 Penfolds BIN 704 Napa Valley Cabernet Sauvignon

Carlos Sarmiento
11 minutes ago
3 min read

(Photo by Carlos Sarmiento)

Carlos’ Country Rice is inspired by the comforting spirit of Cuban arroz campesino, a rustic country-style rice dish made to bring people together around the table. This version blends that Cuban foundation with flavors from across Spain, the Caribbean, and South America.

Saffron and paprika add a Spanish touch, while the sofrito-style combination of garlic, onions, tomatoes, and carrots creates a deeply aromatic base. Argentinean chorizo brings smoky, savory richness, while chickpeas add texture and heartiness. Asparagus adds freshness, and a splash of beer gives the rice an extra layer of flavor.

The result is a colorful and generous one-pan meal—a delicious blend of cultures and ingredients that reflects the diverse culinary influences of Miami and the joy of cooking for family and friends.

Let’s get cooking!

Menu: Carlos’ Country Rice

Saffron Rice with Chicken, Argentinean Chorizo & Vegetables

Wine pairing: 2020 Penfolds Bin 704 Napa Valley Cabernet Sauvignon

Ingredients

• 2 chicken breasts, cut into bite-size pieces

• 4 Argentinean chorizos (sausages)

• 1 cup rice (preferably a long grain white rice)

• 4 garlic cloves, minced

• 2 medium yellow onions, diced

• 1 cup asparagus spears, cut into pieces

• 1 cup baby tomatoes, halved or quartered

• 4 carrots, thinly sliced in rounds

• 1 can garbanzo beans, drained and rinsed

• 2 tablespoons tomato paste

• Saffron, a pinch or to taste

• 2 cups chicken broth, or as needed

• ¼ cup beer

• Olive oil

• Paprika

• Salt and pepper

Directions

1. Season the chicken with salt, pepper, and paprika. Heat olive oil in a large, deep skillet over medium-high heat. Sear the chicken until lightly browned, then remove and set aside.

2. Cook the chorizos in the same pan until browned and cooked through. Remove, slice into rounds, and set aside.

3. Add the onions, garlic, and carrots to the pan. Cook for 4–5 minutes, until the onions begin to soften.

4. Stir in the tomato paste and paprika. Cook for 1 minute, then add the beer, scraping up the browned bits from the bottom of the pan.

5. Add the rice and saffron, stirring to coat the grains. Pour in the chicken broth and bring to a gentle simmer.

6. Return the chicken to the pan and add the garbanzo beans, asparagus, tomatoes, and sliced chorizo. Season with additional salt and pepper.

7. Cover and cook over low heat for approximately 18–25 minutes, or until the rice is tender and the liquid has been absorbed.

8. Remove from the heat and let rest, covered, for 5 minutes before serving.

Serve it up!

Serve Carlos’ Country Rice family-style, straight from the skillet or on a colorful serving platter.

Garnish with:

• Fresh parsley or cilantro

• Lemon or lime wedges

• A drizzle of extra-virgin olive oil

• A light sprinkle of smoked paprika

Serve it with a simple green salad, crusty bread, or fried plantains.

Buen provecho! Enjoy!

(Photo by Carlos Sarmiento)

(Photo by Carlos Sarmiento)

(Photo by Carlos Sarmiento)

About the wine...2020 Penfolds Bin 704 Napa Valley Cabernet Sauvignon

Napa Valley cabernet redefined through a Penfolds lens. The name Bin 704 draws inspiration from the “mirror” or “reverse” image of its Australian Bin 407 stablemate, a wine which also respects varietal expression. Defined, yet approachable.

(Photo by Carlos Sarmiento)

(Photo by Carlos Sarmiento)

Tasting notes:

There is a generous sweet core of fruit that offers plenty of flesh right across the palate.

Cassis persists on the palate, with baked blackberry pie pastry flavours. Mulberries add a dark, slightly leafy nuance, balanced by the impression of fresh pouring cream. Baking spices abound.

The acidity is tight and persistent, a lovely foil to the generous fruits and fine-grained tannins. There is the slightest suggestion of olive brine and kalamata tapenade rounding out a lovely medium bodied wine.

Grape: 100% Cabernet Sauvignon

Region: Napa Valley, California

Aroma: Cassis, plum paste, dark tobacco, sage, and pencil shavings

Palate: Blackberry pie, mulberry, cream, and savory baking spices

Alcohol: 14.5% ABV

Awards & Accolades:

19/20 Points Points - Matthew Jukes

96 Points - Andrew Caillard MW

96 Points - Huon Hooke

95 Points - Ken Gargett

95 Points - Jamie Goode

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