Rice with Chorizo

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  • 1 small onion
  • 1 lb long grain rice
  • 1 tsp vinegar
  • 1/2 cup vegetable oil
  • 2 and 1/2 cups water
  • 1/2 cup tomato sauce
  • 2 chorizos


Cut chorizo in small pieces. Chop onion, garlic and bell pepper. Place in a cast iron pot or heavy skillet. Add oil and sauté for 5 minutes. Add water, cooking wine, vinegar, tomato sauce, black pepper, cumin, bay leaf, salt and saffron or bijol, bring mixture to a boil. Add rice and cook for about 15 minutes, uncovered, over medium flame. lower flame, stir and cover, cook for another 10 minutes or until rice is fully done. If grains are not completely soft, sprinkle some additional water and cook a little longer. At serving time, add some olive oil to make it shine.

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