Red Rice with Chorizo

From Everyday with Rachael Ray



Ingredients:
1 tablespoon vegetable oil
8 ounces chorizo, sliced 1/4 inch thick
1-1/2 cups long-grain white rice
1-1/2 cups red salsa
2 cups thawed frozen corn
One 15-ounce can sliced large black olives
1/2 cup chopped fresh cilantro

Directions:
1. In a heavy medium saucepan, heat the oil over medium heat. Add the chorizo and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the rice and stir for 1 minute to coat. Stir in 1-1/2 cups water and the salsa and bring to a boil, stirring once or twice. Cover the pot and simmer on low heat for 20 minutes.

2. Fluff the rice and stir in the corn. Remove from the heat, cover and let stand for 5 minutes. Stir in the olives and cilantro.

Comments:
I swapped some black beans for the olives because, while Adam claims to "hate" beans, he "hates" beans a whole lot less than he hates olives. I also left out the cilantro. It took about 25 or 30 minutes for my rice to cook completely, but other than that the recipe worked well. Nice flavors. Adam's comment (I mean aside from the "eww, beans" one) was "needs more chorizo." So there you go.