Morisqueta Con Chorizo

[kim]

(Boiled Rice with Chorizo)

From The Art of Mexican Cooking by Diana Kennedy

Morisqueta is simply plain boiled rice. Here is the quick on how to make it. 1 part rice to 2 parts water. Soak rice in very hot water for 8 minutes. Drain and rinse. Bring 2 cups of water to boil, sprinkle in rice and return to boil. Cover the pan, reduce heat to lowest possible point, and cook until all the water is absorbed by the rice, shaking the pot from time to time so that it doesn't stick. Test rice after 15 minutes. If soft and not mushy, turn off heat and let rice sit covered for 5 more minutes. Loosen the rice with a fork and fluff it up. Cover it again and let sit for another 15 minutes. Add salt if desired.

Ok. This dish serves 4.

2 Tbs lard or safflower oil
6 oz 3-4 inch chorizo, skinned
3 Tbs finely chopped white onion
1/2 pound tomatoes, finely chopped, unpeeled (about 1 cup firmly packed)
3 cups cooked morisqueta
sea salt to taste

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. Remove and set aside. Add the onion and fry for 1 minute or until transparent but not browned. Add the chopped tomatoes and cook, stirring from time to time, over fairly high heat until reduced - about 3 minutes. Stir in the chorizo and rice, add salt to taste, and keep turning over carefully until the rice is well heated and all the flavors are combined.