RICE SALAD WITH CHORIZO

Rice Salad With Chorizo image

Provided by Florence Fabricant

Categories salads and dressings, side dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 1/2 cups water
1 pound chorizo sausages
1 cup short-grain rice
2 small tomatoes, peeled if desired, and chopped
1 cucumber, peeled, seeded and chopped
2 tablespoons chopped scallions
2 tablespoons chopped fresh coriander or Italian parsley
4 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
Salt and Cayenne pepper

Steps:

Bring one cup water to a simmer in a skillet, add the sausage and cook over medium heat until the water evaporates. Prick the sausages in several places as they cook. After the water has evaporated, continue cooking the sausages until they are lightly browned on all sides. Set aside to cool.
Bring two-and-a-half cups water to a boil in a saucepan, stir in the rice, cover and simmer over very low heat for 17 minutes, until the water is absorbed. Remove from heat and allow to sit covered for another five minutes.
Meanwhile, slice the sausages. Place them in a bowl and toss with the tomatoes, cucumber, scallions and coriander.
When the rice is done, allow it to cool, then fold in the oil and vinegar. Season with salt and Cayenne pepper. Fold the seasoned rice into the sausage mixture. Refrigerate.

Nutrition Facts : @context http, Calories 643, UnsaturatedFat 28 grams, Carbohydrate 45 grams, Fat 42 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 11 grams, Sodium 1064 milligrams, Sugar 4 grams, TransFat 0 grams