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“I have not made this yet but it looks very good. I got the recipe out of a Rachael Ray magazine.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a heavy medium saucepan, heat the oil over medium heat. Add the chorizo and cook, stirring occasionally, until lightly browned, about 4 minutes.
  2. Add the rice and stir for 1 minute to coat.
  3. Stir in 1 1/2 cups water and the salsa and bring to a boil, stirring once or twice.
  4. Cover the pot and simmer on low heat for 20 minutes.
  5. Fluff the rice and stir in the corn. Remove from heat, cover and let stand 5 minutes. Stir in the olives and cilantro.

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