Recipe: Spanish Rice with Chorizo (using instant rice)

SPANISH RICE WITH CHORIZO

4 links (about 12 ounces) fully-cooked chorizo sausage
1 small green bell pepper, diced
1 1/2 cups instant rice, uncooked
1 (14 1/2 ounce) can diced tomatoes, with juice
1 cup chicken broth (or water)
2 green onions, chopped
Salt and black pepper (to taste)

Thinly slice sausage on the diagonal. Cook sausage and bell pepper in large nonstick skillet over medium heat 5 minutes or until pepper is tender, stirring frequently.

Add rice, tomatoes, chicken broth and green onions. Mix well. Increase heat to high. Bring to boil. Reduce heat to low. Cover. Simmer 8 to 10 minutes or until liquid is absorbed and rice is tender. Season with salt and pepper.

If desired, garnish with chopped fresh cilantro or parsley, lemon juice or lemon slices, or grilled green onions. Sprinkle with ground cumin.

VARIATIONS:

TO GARNISH BEFORE SERVING:
If desired, garnish with chopped fresh cilantro or parsley, lemon juice or lemon slices, or grilled green onions. Sprinkle with ground cumin.

FOR A VEGETARIAN VERSION:
Substitute soy-based sausages for the chorizo. Use 1 tablespoon vegetable oil in skillet with sausages and bell pepper. Substitute vegetable broth or water for the chicken broth.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Easy Weeknight Meals, Easy Home Cooking Vol. 1, No. 59, August/September 2007