|Mexican Rice and Chorizo before adding cheese|
5 chorizo sausage links
1 medium onion, diced
1/2 cup red pepper, diced
1 jalapeno, diced
4 ears of corn
1 tablespoon rice bran oil (or canola oil)
Dressing and spices
1/2 teaspoon cumin
1 teaspoon guajillo chili powder
1 teaspoon Mexican oregano
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon apple cider vinegar
1 1/2 tablespoons rice bran oil (or canola oil)
Juice from 1 1/2 limes
1/4 cup finely chopped cilantro
1/2 cup Mexican blend shredded cheese
Cook the rice according the package directions. I highly recommend a rice cooker. Before we got one, we always cooked it on the stove. However, it rarely had a fluffy texture and was almost always wet and sticky. Getting a rice cooker is an excellent investment if you like rice. I will never go back to cooking it on the stove.
Remove the chorizo sausage from the casings and discard the casings. Brown it on the stove, stirring frequently to break the meat up into smaller bites. Once cooked, set chorizo aside and drain off any excess grease.
Dice the onion and peppers and cut the corn off the cob. Warm the oil in a large frying pan and begin sautéing the onions. After they turn translucent, add the peppers and corn. Season with salt and pepper. Continue cooking until the veggies are cooked through, about 6 minutes.
Mix all the dressing ingredients together and stir well. Now that all the ingredients have been cooked, you can begin combining the different components. In a large bowl, add the warm rice, veggies and sausage. Gradually add the dressing and continue to stir the rice to coat it with all the delicious flavors. Once it is well mixed, add the cilantro and transfer to a baking dish.
Top the dish with the Mexican blend cheese. Bake in the oven for about 10 minutes at 350 degrees so that the cheese is melted. Serve and enjoy!