Morisqueta Con Chorizo

Morisqueta Con Chorizo Ingredients

Jim Vorheis	Firmly packed)
2 tb Lard or safflower oil	3 c Cooked rice
6 oz 3 to 4 inch chorizo, skinned	Sea salt to taste
3 tb Finely chopped white onion	Boiled Rice with Chorizo
1/2 lb Tomatoes, finely chopped,

Instructions for Morisqueta Con Chorizo

Heat the lard in a large frying pan, crumble the chorizo into it, and cook over low heat, stirring from time to time, until it is well heated through and beginning to fry. Remove with slotted spoon and set aside. Remove all but 3 tablespoons of the fat or add fat to make that amount. Add the onion and fry for 1 minute or until transparent but not browned. Add the chopped tomatoes and cook, stirring from time to time, over fairly high heat until reduced - about 3 minutes. Stir in the chorizo and rice, add salt to taste, and keep turning over carefully until the rice is well heated through and all the flavors are combined. Serve as a dry soup - alone. The Art of Mexican Cooking From the collection of Jim Vorheis From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PorkCuisine: Mexican

More like this...

Chorizo Con Huevos

Chorizo Con Papas Y Huevos

Empanadas Con Chorizo Y Papas

Empanadas De Chorizo Con Papas (See Notes)

Huevos Con Chorizo

Ingredient Insight - look inside this recipe