- 2 cups of short grain rice
- ½ package of Despaña Traditional Chorizo (6oz)
- 2 tomatoes
- 1 yellow onion
- 2 carrots
- 8oz white mushrooms
- 2 medium zucchinis
- 1 bunch wild asparagus
- ¼ red pepper
- Olive oil
- 4 cups of water or vegetable broth
Heat 3 tablespoons of olive oil in a big skillet on medium heat. Add the vegetables and the chorizo. Sauté until soft. Put the rice into the skillet and stir the mixture so the rice takes on all the flavors of the vegetables. Cook the rice and vegetables for 2 minutes stirring frequently.
Increase the heat to medium-high and add water or vegetable broth. Add two teaspoons of salt. Stir. Let cook for six minutes, then lower the heat to medium-low and cook for another ten minutes.
Remove skillet from stove, cover with a clean tea towel or a lid and let the rice settle for five minutes.
The meal is ready!