Morisqueta Con Chorizo

1. 1

   Heat the lard in a large frying pan, crumble the chorizo into it, and cook over low heat, stirring from time to time, until it is well heated through and beginning to fry.

2. 2

   Remove with slotted spoon and set aside.

3. 3

   Remove all but 3 tablespoons of the fat or add fat to make that amount.

4. 4

   Add the onion and fry for 1 minute or until transparent but not browned.

5. 5

   Add the chopped tomatoes and cook, stirring from time to time, over fairly high heat until reduced - about 3 minutes.

6. 6

   Stir in the chorizo and rice, add salt to taste, and keep turning over carefully until the rice is well heated through and all the flavors are combined.

7. 7

   Serve as a dry soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.