Morisqueta
By: Barnaby Dorfman
Published: Thursday, December 3, 2009 - 5:52pm

Ingredients




1 cup long-grain rice
2 cups Cold water
2 Tbsps vegetable oil 
1/2 Cup Chopped Onion
1 pound chorizo
1/2 pound roma tomatoes

Preparation

1 Put the rice into a bowl, cover with very hot water, and leave to soak about 8 minutes. Drain, rinse well, and set aside. Put 2 cups water in a heavy pot or earthenware bean pot, bring to a boil, sprinkle in the rice, and return to the boil. Cover the pan, turn the heat to the lowest possible point, and cook until all the water has been absorbed by the rice, shaking the pot from time to time so that it does not stick. Test the rice after about 15 minutes; if soft but not mushy, turn off the heat and leave the rice sitting, still covered, for a further 5 minutes. Very carefully loosen the rice with a fork, fluffing it up. Cover again and leave to sit for another 15 minutes. 2 In a large saucepan, heat oil, add onion and cook until softened.
Remove chorizo from casing and crumble,  add to onions and continue to cook, stirring, for 5 minutes. Add tomatoes and cook until they render their juice. 3 Add cooked rice and stir to combine, and cook until heated through. Serve hot.

About


Classic Mexican dish from the state of Michoacan.