Melissa's own Jacque Pepin creation using chorizo and Goya Recaito, a Puerto Rican cilantro-based cooking sauce, always found at Mexican groceries and most groceries stocking Goya.
Chop onions into dime-sized pieces, and celery into quarter-sized pieces.
Dice tomatoes into nickel-size cubes, saving the juice w/tomatoes.
Cut Chorizo sausage into 1/4 inch sections, and gently sauté in pan for 4 minutes. (make sure your chorizo is cooked!)
Start Jasmine rice cooking according to directions box/bag.
In a cooking pot, add 2 tbsp olive oil, chopped onions and chopped celery. Saute (cook in oil slowly) ~5 min, do not brown.
Mince and add garlic and stir for 2 minutes.
Add Goya sauce, diced tomatoes, and chorizo to the pot.
Cover and cook for 20-30 minutes.
Serve over rice!
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