There is this little Latin grocery store that hubby and I like to go to when we are in that part of town.They have so many wonderful foods from different Latin countries that not only inspire me to cook new dishes, but also have certain brands that hubby used to eat when he was a kid in Guatemala. I’m not sure if I’ve ever mentioned it, but he is originally from Guatemala. He moved to the states to Boston when he was 10, then later moved down South when he met me, 11 years ago. My how time flies. Most of his family, including his mother (who has taught me some of her wonderful cooking when I get to see her) still lives in Guatemala. Since I’ve met my now hubby, it’s opened up a whole new world for me as far as cooking something different and delicious.
But I’m getting a little off topic, the grocery store…it’s not too big, everyone there is so friendly, helpful and patient…. especially to this girl who speaks only very few words of Spanish. I love wandering down the isles and smelling all of the wonderful meats and produce. There are so many cheeses and herbs and spices…oh my I could go on. On our recent trip I found some Colombian chorizo. I have cooked with the Mexican kind like in my Chorizo Cheese Burger with Guacamole, and the Spanish variety, but never Colombian. This kind is already cooked and similar to the Spanish one. It has more of a smoked flavor. So, I thought it would be great paired with a yellow Spanish rice. It turned out very tasty, hubby couldn’t stop eating it. The smokiness of the chorizo really adds to the dish.
Here’s what you need:
*1 box of Spanish rice. I used this brand, but you can use whatever you prefer.
*2 links of Chorizo, preferably Colombian or Spanish style.
*2 tsp. Olive oil
*1/2 small red onion, chopped
*3/4 C. frozen corn, thawed (I used the sweet yellow and white mix)
*2 Roma tomatoes, chopped
*1/3 C. cilantro, chopped + more for garnish
Cook rice according to package directions.
Slice the Chorizo into about 1/2 inch slices or thicker if you prefer.
Heat a large pan to medium high heat and add oil. When oil becomes hot, add chorizo to the pan.
Cook for about 2 minutes, stirring frequently. Add onions.
Continue cooking for about 2 minutes or until onions are soft.
Next, spoon all of the rice into the pan with the chorizo and onions.
Then add in the corn, tomatoes and cilantro.
Gently stir to mix it all together.
Cook for another 2 to 3 minutes, stirring occasionally until heated thru. Spoon into a serving dish and garnish with cilantro.