Mexican Rice with Chorizo (Print Version)
# Ingredients:
→ For the rice
01 -
1 spicy sausage-like chorizo
02 -
200g diced bacon
03 -
300g of long-grain rice
04 -
1 medium green bell pepper
05 -
1 fresh tomato
06 -
1 whole onion
07 -
1 tablespoon of cooking oil
08 -
1 tablespoon of butter
09 -
Salt and some black pepper
# Instructions:
01 -
Slice up the onion nice and thin. Wash the bell pepper, seed it, and dice it into small pieces.
02 -
Heat some oil and cook the onion until it’s soft and see-through. Toss in the bacon and diced bell pepper, then let them cook for a bit longer.
03 -
Mix the rice into the pan, making sure it’s nicely coated with the oil. Add water and let it simmer on low heat for about 45 minutes. Keep an eye on it and add more water if it dries out.
04 -
Slice the chorizo into thin pieces and chop up the tomato. Stir these into the pan at the end and cook just enough to brighten the rice with that chorizo hue.
# Notes:
01 -
The rice should stay soft and tender while cooking.
02 -
The rice naturally picks up a reddish tint from the chorizo.