Traditional Mexican Rice. Perfect as a stand alone or a side dish
Ingredients
1 cup long grain white rice
1½ cups chicken stock (or vegetable) boiling
½ lbs chorizo, cooked, drained, and patted with a paper towel to remove excess oil
1 can fire roasted tomatoes, diced
1 jalapeno (or ½ Anaheim) finely diced
1 medium onion, chopped
2 tbs oil (higher smoke point like canola or safflower)
Instructions
Cook the chorizo in a small pan. Fully drain and pat down with a paper towel to remove excess oil
Place rice and oil in a large skillet over medium heat
Stir rice to coat and "toast" rice in pan until the rice turns a deep, golden brown. Stir constantly as the rice will burn. 10-15 minutes depending on the heat and pan