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.