Chorizo Red Rice
1 pound chorizo sausage, bulk or removed from casings, browned and drained
1 tablespoon olive oil
1 green bell pepper, seeded and diced fine
1 sweet onion, such as Mayan Sweet or Vidalia, diced fine
2 cups Picante Sauce or salsa
4 cups water
1 teaspoon cumin, ground
2 teaspoons salt
1 teaspoon paprika
2 cups white rice, long grain
1 can (small) tomato paste
Remove any casings from chorizo sausage.
Brown sausage in non-stick Dutch oven. Drain fat off. In the non-stick Dutch oven, heat 1 tablespoon of olive oil. Sauté the pepper and the onion, until the onion is transparent, about 10 minutes. Add Picante sauce or salsa, water, tomato paste, browned and drained chorizo sausage, cumin, salt, and paprika to the Dutch oven and stir well. Bring to a boil. Cover and simmer for 15 minutes. Add rice. Cover and simmer for 20 to 30 minutes, or until rice is done. Serves 8.
Recipe courtesy of
Norma Rogers