Mexican Rice

Recipe Ingredients

2 tablespoons	30ml	Lard
1/2 cup	31g / 1.1oz	Ground pork
1/4 lb	113g / 4oz	Chorizo - halved lengthwise,
		And cut into 1/4" pieces
1/2 cup	31g / 1.1oz	Chopped white onions
1/4 cup	36g / 1.3oz	Chopped green bell peppers
2 teaspoons	10ml	Minced garlic
2 cups	320g / 11oz	Long grain rice
1 cup	62g / 2.2oz	Tomato - peeled, seeded, (large)
		And chopped
4 cups	948ml	Chicken stock
		= (or water)
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Saffron
1 teaspoon	5ml	Chopped fresh oregano leaves
1 teaspoon	5ml	Chopped fresh cilantro leaves
1/4 cup	15g / 0.5oz	Chopped green onions

Recipe Instructions

In a medium, heavy saucepan, heat the lard over medium-high heat. Add the pork and cook, stirring until no longer pink. Add the sausages and cook, stirring, for 1 minute. Add the onions and bell peppers, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Add the rice and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring, for 1 minute. Add the stock, salt, and saffron, and stir well. Bring to a boil. Lower the heat to low, cover, and cook undisturbed until all the liquid is absorbed, about 20 minutes.

Remove from the heat and let sit, covered, for 10 minutes. Uncover and fluff the rice with a fork. Add the oregano and cilantro, and stir to incorporate.

Turn into a decorative bowl and garnish with the green onions. Serve immediately.

This recipe yields 6 to 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F27) - from the TV FOOD NETWORK

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