| | Directions |
- In a large skillet over medium heat, saute onion and chorizo until onion is tender and chorizo is cooked and crumbled, 4-5 minutes.
- Stir in dry rice; saute and additional 3-4 minutes.
- Add chicken broth and stir. Bring mixture to a boil. Reduce heat to low and simmer covered until liquid is absorbed and rice is tender, about 15 minutes.
- Remove from heat. Stir in tomato, cilantro, and salt and pepper (to taste if desired). Serve immediately.
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Servings: 6
|  | | Ingredients | | - | | 1 teaspoon olive oil |
| - | | 1/2 cup sweet onion - chopped |
| - | | 4 ounces Premio chorizo sausage, thawed & casings removed |
| - | | 1 cup long grain rice |
| - | | 1 1/2 cups chicken broth |
| - | | 2 medium tomatoes, seeded and chopped |
| - | | 1/2 cup fresh cilantro, chopped |
| - | | salt and pepper to taste |
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