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This is a complete and flavorful dish you can serve as a main course or a side.
- Preparation Time 25 minutes
- Cooking Time 10 minutes
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- Number of people 2-3 people
Here the magic begins
Ingredients
- 7 oz (about 200g) chorizo Capistrano (casings removed, crumbled)
- 1 cup long-grain white rice
- 2 cups chicken broth or water
- 1/4 onion, finely chopped (optional)
- 1 tablespoon oil (only if the chorizo doesn't render much fat)
- Salt to taste
Let's cook!
Step by step
Step 1
In a deep skillet or pot over medium heat, cook the crumbled chorizo until browned and its fat renders. If it's very lean, add a tablespoon of oil. Remove the cooked chorizo and set aside, leaving some of the fat in the pot.
Step 2
In a deep skillet or pot over medium heat, cook the crumbled chorizo until browned and its fat renders. If it's very lean, add a tablespoon of oil. Remove the cooked chorizo and set aside, leaving some of the fat in the pot.
Step 3
Pour in the chicken broth (or water) and season with salt. Bring to a boil.
Reduce heat to low, cover the pot, and cook for about 18-20 minutes, or until the liquid has been absorbed and the rice is cooked.
Step 4
Once the rice is ready, return the cooked chorizo to the pot and stir gently.
It's almost ready
Last Steps
Step 5: Let it rest, covered, for 5 minutes before serving.
