El Restaurante Mexicano
July-August 2004
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(Michoacán-style Rice with Chorizo)
Serves 8 as a side dish
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| 2 | T. vegetable oil | ||||||
| 1/2 | c. chopped onion | ||||||
| 1 | lb. chorizo, removed from its casing and crumbled | ||||||
| 1/2 | lb. Roma tomatoes, peeled, seeded and chopped | ||||||
| 2 | c. cooked white rice | ||||||
| Salt to taste | |||||||
In a large saucepan, heat oil, add onion and cook until softened. Add chorizo and continue to cook, stirring, for 5 minutes. Add tomatoes and cook until they render their juice.
Add cooked rice and stir to combine, and cook until heated through.