Rice with Chorizo and Cabbage

1 pound Chorizo
2 teaspoons olive oil
1/2 medium white onion, chopped
1/4 head cabbage, shredded
1 medium tomato, peeled and finely chopped
1/2 teaspoon dried oregano, crumbled
1/4 teaspoon salt
freshly ground pepper
1 cup long-grain white rice
2 cups canned chicken broth
1 tablespoon chopped fresh parsley

In a 2-quart, wide saucepan, heat the oil over medium heat and cook the onion until translucent, 3 to 4 minutes.

Add the cabbage and cook, stirring until wilted, 2 to 3 minutes.

Add the tomatoes, oregano and salt. Cook, stirring frequently until the tomato juices cook away and the mixture is nearly dry, 3 to 4 minutes.

Add rice and broth. Bring to a boil, uncover. Stir to level the rice, reduce the heat to low, cover, and cook 20 minutes or until the liquid is absorbed and the rice is tender. Turn off the heat and let rice stand for 5 minutes.

Meanwhile, in a medium non-stick skillet, cook the sausage until completely cooked and lightly browned, about 5 minutes.

When the rice is cooked, fluff with a fork and transfer to a serving platter or shallow bowl. Arrange sausage on top. Sprinkle with parsley and serve at once.

Makes 4 servings