Spanish Rice with Chorizo and Corn


*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 and 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; add 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.



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