Chorizo Rice

Ingredients

• 1/2 lb. Chorizo
• 2 cups rice
• 4 cups water
• 1/2 onion, diced
• 3 cloves garlic, minced
• 1 Tbs. tomato paste
• 1 jalapeno, chopped
• 1 pablano (or your choice of any other pepper), chopped
• queso fresco
• cilantro
• lime

Cooking

1. In a good sized sauce pan, add in the chorizo and cook until the fat starts to seep out into the pan (I did this instead of adding fat or oil because chorizo fat produces a lot of oil on its own) then add in the chopped onion and peppers and cook until onions are soft, and chorizo is cooked then add in the garlic and rice, mix it all together well.

2. add in the tomato paste and water and stir and mix for a minute or until the paste is completely dissolved into the water. bring to a boil, reduce heat then cover and let cook for 10 - 15 minutes (or until the rice has completely absorbed the liquids and is soft).

3. when finished, plate up and add some queso fresco, cilantro and lime. also good with warmed corn tortillas or corn chips and salsa and guacamole.

bon appetit