|Mexican Style Rice with Chorizo|
2 tbsps. vegetable oil
In a medium, heavy saucepan, heat the oil over medium-high heat. Add the meat and cook, stirring until no longer pink. Add the cut up sausages and cook, stirring, for 2 minutes. Add the onions and bell peppers, and sauté, stirring, until soft, about 3 minutes. Add the garlic and sauté about 30 seconds. Add the rice and sauté, stirring, for 1 minute. Add the tomatoes and cook, stirring, for 1 minute. Add the stock, salt, and saffron, and stir well. Bring to a boil. Lower the heat to low, cover, and cook undisturbed until all the liquid is absorbed, about 20 minutes.
Remove from the heat and let sit, covered, for 10 minutes. Uncover and fluff the rice with a fork. Add the oregano and cilantro, and stir to incorporate.
Turn into a decorative bowl and garnish with the green onions. Serve immediately or keep warm until serving.
Recipe: kosher, meat