In this recipe, the rice is good first and then combined with the other ingredients, making it a good way to use leftover cooked rice.
- 2 tablespoons vegetable oil
- ¼ cup chopped onion
- ¾ pound chorizo, removed from its casing and crumbled
- ¼ pound roma tomatoes, peeled and chopped
- 3 ½ cups cooked white rice
- salt to taste
In a large skillet, heat the vegetable oil and sauté the onion until it begins to soften. Add the chorizo and continue to cook, stirring, for 5 minutes.
Add the tomatoes and cook until they render their juice.
Add the rice, stirring to combine, and cook until heated through. Add salt to taste. Serve immediately.
Serves 6 as a side dish, 4 as a lunch dish with salad.