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Mexican Rice Print Email


8 oz chorizo sausage, removed from casing
1 cup dry rice
3/4 cup beef or chicken stock (or water)
2 small zucchini, cut into 1/2 inch dice
The kernels from 1 ear of fresh corn
2 cups of your favorite salsa (homemade if possible)
salt & pepper to taste

Over medium heat, break up the chorizo and cook until done, about 10 minutes. Remove it with a slotted spoon and drain off all but a tablespoon of fat. Add the rice to the pan and stir until the rice is browned, about 7 minutes. Add the salsa, raise the heat to medium high and cook, stirring every once and a while, until very thick and reduced, about 7 minutes.

While the mixture cooks, heat the broth or water to a boil. Add to simmering rice mixture and stir well. Bring to a boil, reduce heat and cover. Allow to cook for 10 minutes. Add zucchini and corn, stir, recover and cook 5-10 minutes longer. Test for doneness, remove from heat and allow to sit covered for 5 minutes.

Adapted from 'Mexican Kitchen', Rick Bayless
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