Chorizo Rice Mexican
Ingredients
- 1 (14.5-ounce) can chicken broth
- 1 cup long grain rice
- 1 pound Mexican-style chorizo
- 1/2 yellow onion, chopped
- 1 clove garlic, minced
- 1 (10-ounce) can diced tomatoes and green chilies
- 1 cup frozen corn, defrosted
- chopped fresh cilantro, optional
- Chipotle flavored TABASCO Sauce, optional
Instructions
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Bring chicken broth to a boil in a medium saucepan. Stir in rice, cover, and simmer for 15 minutes.
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Add chorizo to a large nonstick pan over medium heat. Use a wooden spoon to break it into small pieces. Once partially cooked, add onion and garlic and continue to cook until chorizo is cooked through and onion is soft.
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Add tomatoes and corn to the chorizo and let simmer for about 5 minutes to cook off some of the liquid.
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Stir in rice. Serve with cilantro and TABASCO if desired.
