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Categories:Viewed: 28 - Published at: 7 years ago
Ingredients
- 1 tablespoon vegetable oil
- 8 ounces chorizo sausage, sliced 1/4 in. thick
- 1 12 cups long-grain white rice
- 1 12 cups salsa
- 2 cups thawed frozen whole kernel corn
- 1 (15 ounce) cansliced large black olives
- 12 cup chopped fresh cilantro
Method
- 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 heat, cover and let stand 5 minutes.
- Stir in the olives and cilantro.
