This is an extremely fine recipe. I recommend it to one and all. Naturally it could be made without chorizo and thus be vegetarian. There is a little bit of work involved. However, I just got all the chopping done early in the afternoon, assembled everything on the kitchen counter and went to town. The cooking time of 20 minutes after the pot has come up to a boil was spot on.
Mexican rice is nice
1 tbsp vegetable oil
3/4 cup chorizo, finely chopped
½ cup onion, chopped
1/2 green pepper, chopped
2 garlic cloves, minced or pressed
2 dried red chiles, seeds removed
2 poblano peppers (skin and seeds removed)
1 cup long grain white rice
1 medium tomato, chopped
1 cup chicken broth
1 cup water
½ tsp salt
pinch of black pepper
¼ tsp turmeric
½ tsp dried oregano
1 tsp chopped fresh cilantro
2 scallions, green and white parts chopped
Combine the dried chiles with some of the broth and puree with an immersion blender. Or, if you don’t have one, just soak the chiles for a while and mince with a sharp knife.
Heat oil in a sauté pan over medium heat (4 on my 1-10 dial). Add chorizo. Saute until cooked through (unless using fully cooked chorizo, in which case just cook 1 minute). Add onion, green pepper, garlic, chiles, poblanos. Cook 3-4 minutes until onion and green pepper are softened. Add rice and tomato and stir to coat. Add broth and water, salt, pepper, turmeric and oregano. Bring to a boil. Reduce heat to low, cover and simmer until rice is tender and all liquid is absorbed, about 20 minutes. Remove from heat and let stand 10 minutes. Add cilantro and scallion and fluff with a fork. Serve.