Morisqueta Con Chorizo

This is a savory way of serving morisqueta (boiled rice). This recipe is from the Michoacan region of Mexico.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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

1. Heat the lard or oil in a large frying pan.
2. Crumble chorizo into the hot oil and cook over low heat, stirring occasionally, until it is well heated through and beginning to fry.
3. Remove with slotted spoon and set aside.
4. Drain all but 3 tablespoons of the oil.
5. Add the onion and sauté for 1 minute or until transparent but not browned.
6. Add the chopped tomatoes and cook, stirring occasionally, over medium high heat until reduced, about 3 minutes.
7. Stir in the chorizo and the rice.
8. Add salt to taste.
9. Continue to cook, turning the rice over carefully, until the rice is well heated through and all of the flavors are combined.
10. Serve hot.