Recipe by Alskann
This is a savory way of serving morisqueta (boiled rice). This recipe is from the Michoacan region of Mexico.
Top Review by Muffin Goddess
I made this to go with the shrimp I made for dinner last night, and we enjoyed it. I didn't have link chorizo, but I had some ground chorizo. I also forgot to measure out my cooked rice before mixing it in, but I had made my usual size batch of rice (8oz uncooked rice). It may have cooked up to 3 cups after expansion, but I'm not sure. DH was especially happy with this rice, since he's from Michoacan. Thanks for posting, we'll be using this recipe again for sure!
- 2 tablespoons lard or 2 tablespoons canola oil
- 6 ounces chorizo sausage, skinned (about 3-4 inches long)
- 3 tablespoons white onions, finely chopped
- 1 large tomatoes, finely chopped
- 3 cups cooked white rice
- sea salt, to taste
Directions See How It's Made
- Heat the lard or oil in a large frying pan.
- Crumble chorizo into the hot oil and cook over low heat, stirring occasionally, until it is well heated through and beginning to fry.
- Remove with slotted spoon and set aside.
- Drain all but 3 tablespoons of the oil.
- Add the onion and sauté for 1 minute or until transparent but not browned.
- Add the chopped tomatoes and cook, stirring occasionally, over medium high heat until reduced, about 3 minutes.
- Stir in the chorizo and the rice.
- Add salt to taste.
- Continue to cook, turning the rice over carefully, until the rice is well heated through and all of the flavors are combined.
- Serve hot.