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Red Rice with Chorizo

Yunhee Kim enlarge

By: Teri Tsang Barrett


Spicy, chewy Spanish chorizo gets its color from the dried smoked red peppers known as pimentón.

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Key:
These recipes can be made in 30 minutes or less.Fast
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PAIR WITH:

Marqués de Riscal Rioja Reserva 2001 (Spain)

  • 4 Servings
  • Prep 5 min
  • Cook 25 min

Ingredients:

  • 1 tablespoon vegetable oil
  • 8 ounces chorizo, sliced 1/4 inch thick
  • 1-1/2 cups long-grain white rice
  • 1-1/2 cups red salsa
  • 2 cups thawed frozen corn
  • One 15-ounce can sliced large black olives
  • 1/2 cup chopped fresh cilantro

Swap it
Use your favorite frozen veggie mix in place of the corn.

Directions:

  1. In a heavy medium saucepan, heat the oil over medium heat. Add the chorizo and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the rice and stir for 1 minute to coat. Stir in 1-1/2 cups water and the salsa and bring to a boil, stirring once or twice. Cover the pot and simmer on low heat for 20 minutes.

  2. Fluff the rice and stir in the corn. Remove from the heat, cover and let stand for 5 minutes. Stir in the olives and cilantro.

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