Rice with Chorizo

About this recipe

Red rice cooked with crumbled Mexican chorizo, tomato, onion and garlic. An everyday dish packed with flavour made from storecupboard ingredients.

1. 1

   Blend 2 medium tomatoes with 1/4 onion, 1 garlic clove and 200ml water or chicken stock until smooth.

   

   💡 Do not strain the sauce; the pulp adds body to the rice.

2. 2

   In a medium pot over medium-high heat, fry 150g crumbled Mexican chorizo for 5 minutes, breaking it up with a spoon. No oil needed; the chorizo releases its own red fat.

   

   💡 Use fresh Mexican chorizo, not cured Spanish-style chorizo.

3. 3

   Add 1.5 cups of unwashed white rice to the chorizo. Sauté 3-4 minutes, stirring constantly, until the rice is translucent and coated in the chorizo fat.

   

   💡 Do not wash the rice for this recipe; the starch helps it absorb the sauce.

4. 4

   Pour the tomato sauce over the rice and chorizo. Add 1 more cup of stock or water, salt to taste and a pinch of cumin. Stir well. Once boiling, reduce to minimum heat, cover and cook 18-20 minutes without lifting the lid.

   

   💡 Total liquid ratio should be 2.5 cups to 1.5 cups of rice.

5. 5

   Turn off the heat and rest covered for 5 minutes. Fluff with a fork. Serve with pot beans and warm tortillas.

   

   💡 If the rice is sticky, uncover and raise the heat for 30 seconds to dry it out.