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Mexican Rice Supper Recipe

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This recipe for Mexican Rice Supper, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mike Bukowick
Added: Saturday, January 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 medium ripe tomatoes, chopped into 1/4-inch dice
Fresh serrano chiles to taste (roughly 3 to 5), stemmed, seeded if you wish, and finely chopped
1 large garlic clove, peeled and very finely chopped
3 tbsp. chopped cilantro, plus a little extra for garnish
1 small white onion, finely chopped
8 oz. (about 1 cup) chorizo sausage, casing removed
1 cup rice, preferably medium grain
1/4 cup chicken or beef broth, or even water
Salt, about 1/2 tsp. for salted broth, 1 tsp. for unsalted broth or water
2 small zucchini, cut into 1/2-inch dice
The kernels from 1 large ear corn (about 1 cup)

Directions:
Directions:
Mix together the tomatoes, chiles, garlic, and cilantro. Scoop the onion into a strainer, rinse under cold water, shake off excess and add to the mixture.

Break up the chorizo into a medium (2 to 3-quart) heavy-bottom saucepan and set over medium heat. Stir regularly, breaking up any lumps, until the sausage is thoroughly cooked, about 10 minutes. Remove it with a slotted spoon, then pour off all but a tablespoon or so of the fat. Add the rice to the pan, return to the heat and stir regularly until the rice is lightly browned, about 7 minutes. Add the salsa, raise the heat to medium-high, and cook, stirring every once in a while until very thick and reduced, about 7 minutes.

While the mixture cooks, combine the broth (or water) and salt in a small saucepan and bring to a boil. Add to the rice mixture, stir once, scrape down any rice kernels clinging to the side of the pan, cover and cook over medium low for 10 minutes. Add the cooked chorizo, zucchini and corn, re-cover and cook for 5 minutes longer. Uncover and bite into a grain of rice. It should be nearly cooked through. If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking. If the rice seems far from done, continue cooking for 5 minutes or so, re-test, then turn off the heat and let stand a few more minutes.

Scoop into a warm bowl, sprinkle with the extra cilantro, and serve.

Personal Notes:
Personal Notes:
You can make your own chorizo for this recipe. PAB

 

 

 

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