Rice Salad With Chorizo

Name: Rice Salad With Chorizo
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
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

By Florence Fabricant

Updated Oct. 12, 2023

Total Time: 50 minutes
Prep Time: 30 minutes
Cook Time: 20 minutes
Rating: 4(11)
Comments: Read comments

Featured in: FOOD; Time to Get the Picnic Basket Ready

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
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.
Step 2
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.
Step 3
Meanwhile, slice the sausages. Place them in a bowl and toss with the tomatoes, cucumber, scallions and coriander.
Step 4
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.

Ratings

4 out of 5

11 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.

Susan H3 years ago

As I can't eat tomatoes and had to substitute red peppers, this salad needed a little more of a punch. Next time I'll add some lemon juice to the rice cooking water and a very small dice of preserved lemon.

Private comments are only visible to you.