I didn't mean to make so many Rachael Ray recipes this weekend. Yet here is another one from the February, 2007 issue of Every Day with Rachael Ray magazine. I originally planned to make this Red Rice with Chorizo around Valentine's Day -- because it's "Red". But my Superbowl plans fell through tonight and I wanted something quick.
I was excited to try out this recipe because I ordered some chorizo from La Tienda. It's the real thing - imported from Spain. Actually, the chroizo I ordered is dry-cured and I'm not quite sure if I was supposed to use it or not. But i was dying to make something with it and this recipe seemed simple.
Using the dry-cured chorizo added a tougher texture to the dish. It was less sausage-like and more pepperoni-like. I enjoyed it quite a bit. It is a quick and easy recipe that yields a very tasty meal.
This recipe makes alot of food. I think it can feed six instead of just four. Also, I think there is a typo. The recipe calls for a 15-ounce can of sliced black olives. I could not find one. The regular size can, which is a 15-ounce of something like soup, only contains 6.5 ounces. I used that one and it was the perfect amount.
 | Red Rice with Chorizo (4 servings) Ingredients: 1 tablespoon vegetable oil 8 ounces chorizo, sliced 1/4 inch thick 1 1/2 cups long-grain white rice 1 1/2 cups red salsa 2 cups thawed frozen corn One 15-ounce can sliced large black olives 1/2 cup chopped fresh cilantro |
Instructions:
In a heavy medium saucepan, heat the oil over medium heat. Add the chorizo and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the rice and stir for 1 minute to coat. Stir in 1 1/2 cups water and the salsa and bring to a boil, stirring once or twice. Cover the pot and simmer on low heat for 20 minutes.
Fluff the rice and stir in the corn. Remove from the heat, cover and let stand for 5 minutes. Stir in the olives and cilantro.
