Shanna's Chorizo Rice
2 tbl Lard or safflower oil
6 oz 3 to 4 inch chorizo, skinned
3 tbl Finely chopped white onion
1/2 lb Tomatoes, finely chopped, unpeeled (about 1 cup Firmly packed)
3 cup Cooked rice
Sea salt to taste
Boiled Rice with Chorizo
Method :
Heat the lard in a large frying pan, crumble the chorizo into it, and cook over
low heat, stirring from time to time, until it is well heated through and
beginning to fry. Remove with slotted spoon and set aside. Remove all but 3
tablespoons of the fat or add fat to make that amount. Add the onion and fry for
1 minute or until transparent but not browned. Add the chopped tomatoes and
cook, stirring from time to time, over fairly high heat until reduced - about 3
minutes. Stir in the chorizo and rice, add salt to taste, and keep turning over
carefully until the rice is well heated through and all the flavors are
combined. Serve as a dry soup - alone.
If you're never scared or embarrassed or hurt, it means you never take any
chances.
- Julia Sorel