- 1 chopped small onion
- 1/2 tsp salt
- 3 tsp vegetable oil
- 1 tsp salt
- 1 12 ounce can of corn, drained
- 1 small can petits pois (baby peas)
- 3 cups water, 2 cups rice
In cast iron pot or heavy skillet place vegetable oil, onion, garlic, bell pepper, black pepper, cumin and chorizo. Cook for 5 minutes , add corn, water, tomato sauce, paprika, rice , salt and vinegar. Cook for 20 minutes, lower flame and cook covered, stirring occasionally until the rice is done. If grain is too hard you may sprinkle additional water over the rice, cook until done. Pour olive oil over rice for flavor and shine. Garnish with petit poi.
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