Ingredients
The following ingredients have 4 Servings
- 1 tbsp olive oil
- 16 ounces Mexican style chorizo
- 1 cup uncooked Basmati rice
- 2 cups chicken broth
- 2 cups frozen corn
- 14.5 ounce diced tomatoes with green pepper and onion (undrained)
- 2 tbsp fresh basil
Instruction
- Heat oil in large deep skillet over medium-high heat. Remove chorizo from the casings. Crumble chorizo in the skillet and saute until browned, about 5 minutes.
- To the Chorizo, add the rice; stir to coat with oil. Add the broth, then the corn and stir to mix. Bring the mixture to a boil. Reduce the heat to medium-low; cover and simmer about 15 minutes. Stir in the basil and the tomatoes with liquid.
- Replace the cover and simmer until the rice is tender and most of liquid is absorbed, about 5 minutes longer. Season to taste with salt and pepper and serve.
