Does anyone have a good recipe for Spanish Rice and

Beans w/chorizo?

but I've made it a number of times & really like it.

2 tablespoons vegetable oil
8 ounces chorizo, sliced 1/4 inch thick (I use 1 16 oz pkg of Gasper's)
1 1/2 cups long-grain white rice
1 1/2 cups red salsa
1 1/2 cups water
1 cup thawed frozen corn
One 15-ounce can sliced large black olives (4 oz chopped)
1/2 cup chopped fresh cilantro


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. Add the rice and stir for 1 minute to coat. Stir in 1 1/2 cups water and the salsa and bring to a boil, stirring once or twice. Cover the pot and simmer on low heat for 20+ minutes.
2. Fluff the rice and stir in the corn. Remove from the heat, cover and let stand for 5 minutes. Stir in the olives and cilantro.

I find that it needs tending. I stir more so it won't stick. You might add more water.
I also top with cheese, because everything's better with cheese!

That is almost how mine came out. I kinda took a couple of recipes and put them together with a little touch of my own.

I see those words, and I almost gag, remembering my poor student days in professional school. Lots of times, that's all we had, out of cans that I never want to see again, and, of course, one of our classmates always knew a way to "fix it up" so that it went further. We made it out, though, without any serious cases of malnutrition.

One rice recipe I have that everyone loves, even me, is this one. It might be from a Frances Moore Lappe cookbook, but, honestly, it's such an oldie, I really don't know where it came from:

GREEN CHILE RICE

3 Tbs. butter
1 onion, peeled and chopped
1 cup rice
14 oz. chicken stock
½ cup white wine
2 small jalapeno peppers, stemmed, seeded and chopped fine
1 Anaheim pepper, diced
1 large red pepper, chopped
1 small can green chilies, chopped
2 stalks celery, diced
½ tsp. tarragon
½ cup diced Monterey Jack Cheese
½ cup diced sharp cheddar cheese
1-1/2 cups sour cream

In a large skillet, melt butter and sauté onions. Stir in rice. Add stock, wine, all peppers and chilies. Bring to a slow boil and cook 5 minutes. Cover, reduce heat and simmer 45 minutes or until liquid is absorbed. Fold in celery, tarragon, cheeses and sour cream. Turn into a 9x13” baking dish rubbed with olive oil. Bake at 400 degrees for 20 minutes or until bubbly. Serves 10.