Mexican Rice with Crispy Chorizo
Mexican Rice with Crispy Chorizo
-
2
tablespoons
grape seed oil
-
¼ – ½
pound
ground chorizo
-
1
sweet onion,
chopped
-
1
red bell pepper,
chopped
-
1
clove
garlic,
minced
-
2
cups
long grain rice
-
1
large tomato,
chopped
-
3
cups
chicken stock,
or water
-
1
cup
corn,
frozen or fresh
-
1
teaspoon
salt
-
½
teaspoon
saffron
-
¼
cup
fresh cilantro,
chopped
-
optional toppings:
-
avocado,
cilantro, cotija cheese, lime wedges, pickled onions, tomatoes…
In a medium, heavy saucepan, heat the oil over medium-high heat; add the chorizo and cook, stirring, for 1-2 minutes. Transfer cooked chorizo to a paper towel lined plate; set aside.
Add the onions and bell peppers to pan with chorizo oil and cook; stirring, until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Add the rice and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring, for 1 minute. Add the stock, corn, salt, and saffron, and stir well. Bring to a boil. Cover and cook on low heat for 20 minutes.
Remove from the heat and let sit, covered, for 10 minutes. Uncover and fluff the rice with a fork (do not use a spoon or rice will get mushy). Top with chorizo and optional toppings (if using). Enjoy!
Note: Instead of topping chorizo over the rice it can be mixed in with rice before serving.
