Rice & Sausage
|Chorizo/2 cups bulk chorizo||1 Pound, skinned (Purchased)|
|Rice||2 Cup (32 tbs)|
|Salad oil||1 Tablespoon|
|Minced onion||1⁄4 Cup (4 tbs)|
|Tomato puree||1⁄3 Cup (5.33 tbs)|
|Peas||2 Cup (32 tbs)|
|Beef broth/Chicken broth||4 Cup (64 tbs) (Regular Strength)|
|Hard cooked eggs||2 , sliced|
|Avocado||1 Large, sliced|
In a wide frying pan over medium-high heat, cook chorizo until browned, breaking apart as it cooks, adding oil if necessary.
Mash with a fork; set aside.
Brown rice and onion in drippings, then discard any remaining drippings.
Add chorizo, tomato puree, peas, and broth.
Cover and cook over medium heat for 25 minutes (or in a 350° oven for about 50 minutes) or until rice is tender to bite.
Add more broth if needed; add salt to taste.