Chorizo Rice
 
Great side for your favorite mexican dish but don't serve it to Vanilla Iceā€¦.he is a vegetarian.
Ingredients
  • 1 tsp Mexican oregano (I'm not sure if this was necessary so I may omit it next time)
  • ½ tsp Spanish paprika
  • 1 cup long grain rice
  • Chicken Broth (keep reading for the amount)
  • 9 ounce Mexican chorizo (take out of casing)
  • 2 cloves garlic, chopped
  • ¼ cup red pepper, chopped
  • ¼ fresh peas
  • ¼ cup chopped green onion
  • Olive oil
Instructions
  1. Add the paprika and oregano to your rice. Follow your package directions for the amount of broth to use per 1 cup of rice. I found A LOT of variations so foliow your package and everything else will fall in place.
  2. While rice is cooking, cook up the chorizo. Remove from pan and let it drain on some paper towels.
  3. In the same pan, heat a little olive oil over medium heat. (If you have some chorizo drippings, use those.)
  4. Add minced, garlic and cook about a minute. Just until it is fragrant.
  5. Add red pepper and cook until just soft. As they soften, add the peas. Give the peas a chance to get warmed up but you really don't need to cook them long.
  6. Ding. Your rice is done.
  7. Mix the cooked chorizo and red pepper/pea mixture to the rice. Mix well but don't mash up the rice.
  8. Sprinkle with green onion and serve with your favorite rap music. : )
Recipe by Felt Like a Foodie at http://www.feltlikeafoodie.com/spanish-rice/