4.5/5
(10 Votes)
Ingredients
- 8 ounces cured chorizo, thinly sliced
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 teaspoons chili powder
- 1 tablespoon EVOO
- 1 15 ounce can diced tomatoes
- 1 1/2 cups white rice
- 3 scallions, sliced
Preparation
Step 1
In skillet, cook chorizo, onion, bell pepper and chili powder in EVOO over medium until softened, 5 minutes. Stir in tomatoes, rice and 3/4 cup water; cover and bring to a boil. Simmer, covered, until rice is tender, 20 minutes. Top with scallions.
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