Monday's Leftovers: Red Rice With Chorizo

July 14, 2008

If you think yesterday's chorizo was easy to make, you'll be equally impressed with this effortless rice dinner. The recipe uses the same spicy sausage and salsa that was prepared in Sunday's dinner.

This one-pot meal, complete with vegetables, pork and nutrient-rich red rice, is sizzling with flavor. Didn't grill on Sunday? With store-bought ingredients, there's still virtually no prep required on your part. For the recipe, read more.

From Every Day With Rachael Ray

Red Rice With Chorizo

Ingredients

1 tablespoon vegetable oil
8 ounces chorizo, sliced 1/4 inch thick
1 1/2 cups long-grain white rice
1 1/2 cups red salsa
2 cups thawed frozen corn
One 15-ounce can sliced large black olives
1/2 cup chopped fresh cilantro

Directions

In a heavy medium saucepan, heat the oil over medium heat. Add the chorizo and cook, stirring occasionally, until lightly browned, about 4 minutes.
Add the rice and stir for 1 minute to coat.
Stir in 1 1/2 cups water and the salsa and bring to a boil, stirring once or twice.
Cover the pot, and simmer on low heat for 20 minutes.
Fluff the rice; stir in the corn. Remove from the heat, cover, and let stand for 5 minutes. Stir in the olives and cilantro.

Serves 4.