MORISQUETA (MICHOACAN-STYLE RICE WITH CHORIZO)

2 Tbsp. vegetable oil
1/2 cup chopped onion
1 lb. chorizo, removed from its casing and crumbled
1/2 lb. Roma tomatoes, peeled, seeded and chopped
2 cups cooked white rice
Salt to taste

In a large saucepan, heat oil, add onion and cook until softened.

Add chorizo and continue to cook, stirring, for 5 minutes.

Add tomatoes and cook until they render their juice.

Add cooked rice and stir to combine, and cook until heated through.

Servings: 8 as a side dish