RICE AND CHORIZO

Ingredients

1 pkg 14 oz. Supremo® Pork Chorizo or 13 oz. Beef Chorizo from V&V SUPREMO®

1 Cup white rice (medium or long grain)

1 1/2 Cups diced onion

1 1/2 Cups diced plum tomatoes

1 Tbsp. vegetable oil

2 Cups chicken broth

8 whole pieces (stems with leaves) cilantro

Supremo® Mexican Style Crema from V&V SUPREMO®

Place a non-stick skillet over medium heat. Add chorizo to skillet and cook for 5 minutes, breaking up with a spoon.
Add onion to the skillet. Cook for 3 minutes. Add tomato. Cook for 2 more minutes. Set aside.
Place a large saucepan over medium heat for one minute. Add vegetable oil to saucepan. Add rice.
Cook for 4 minutes stirring constantly until all grains turn chalk-white.
Slowly add broth to rice. Add chorizo mixture, stir. Bring to a boil. Add cilantro and cover. Turn heat to low. Simmer for 20 minutes.
Remove from heat, uncover and remove cilantro. Serve immediately with a drizzle of sour cream.

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