- 8 cured chorizo, sliced
- 1 14 1/2 ounce can diced tomatoes with garlic or onion
- 1 16 ounce package yellow rice mix
- 1 12 ounce jar roasted red peppers in oil, chopped, juices reserved
- 1/3 cup chopped flat-leaf parsley
In large, deep skillet, cook chorizo over medium-high, stirring occasionally, until browned, 4 minutes. Add tomatoes and their juices and cook, stirring often, 5 minutes. Stir in rice and its seasoning, 4 cups water and reserved pepper juices from jar; bring to boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, until rice is tender and liquid is absorbed, about 15 minutes. Stir in peppers. Garnish with parsley.