Brown Rice Spanish Chorizo Pilaf

I am no stranger to Mexican chorizo which is a staple breakfast sausage here in Tucson. I don't know if they still do, but when I moved here, the McDonald's on 22nd had a egg and chorizo McMuffin on the menu.

Until recently I had never tried Spanish chorizo. It is a completely different thing. Mexican chorizo is a soft, fresh sausage made from organ meats. It is vinegary and pretty pungent. Spanish chorizo comes in hot and mild and gets it's color and flavor from smoke paprika. Also it is a cured sausage akin to salami.

In it's very not American looking packaging.

I tried it sliced plain and it has an admirable fat content and is very mild (I didn't grab the "hot" one). The rest I used as the flavoring for a pilaf. I almost always cook my rice this way (with the exception of the chorizo).

Another foodstuff that doesn't photograph well (by a hack).

Brown Rice Chorizo Pilaf

1 tablespoon oil
2 small links Spanish chorizo, chopped
1 onion, chopped
2 or 3 cloves garlic, minced
1 cup brown rice
2 1/4 cups water
1 teaspoon salt

Heat oil over medium high heat in a medium saucepan. Add the chorizo and cook, stirring occasionally, until some of the fat has rendered.

Add the onions and cook, stirring occasionally until translucent. Add the garlic and cook, stirring frequently until aromatic (like 15 seconds).

Add the rice and cook, stirring frequently, until the rice begins to brown and smell nutty.

Add the water and salt and bring to a boil. Stir one last time, reduce heat to very low, cover and cook for 45 minutes.

Remove from heat and let rest for 5 minutes. Turn the rice onto a platter and serve.

Shrimp13