Sopa De Arroz Con Chorizo
|Chorizo sausage||1 Pound (Mexican Style)|
|Shortening/Lard||1⁄4 Cup (4 tbs)|
|Uncooked rice||2 Cup (32 tbs)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Tomato puree||1⁄3 Cup (5.33 tbs)|
|Raw peas||2 Cup (32 tbs)|
|Beef stock||4 Cup (64 tbs)|
Skin chorizo and brown in lard.
Mash with a fork; remove and reserve.
Brown rice and onion in the same fat.
Combine chorizo, tomato puree, peas, and stock and turn into a greased 2 1/2-quart casserole.
Cover and bake in a moderate oven (350°) for about 50 minutes or until rice is fluffy.
Add more stock if needed; add salt to taste.
Just before serving, garnish with slices of egg and avocado.
Makes 6 servings.