Jim Vorheis
      2 tb Lard or safflower oil

      6 oz 3 to 4 inch chorizo, skinned

      3 tb Finely chopped white onion

    1/2 lb Tomatoes, finely chopped,

           -unpeeled (about 1 cup
           Firmly packed)
      3 c  Cooked rice

           Sea salt to taste
           Boiled Rice with Chorizo
  Heat the lard in a large frying pan, crumble the chorizo into it, and cook
  over low heat, stirring from time to time, until it is well heated through
  and beginning to fry.  Remove with slotted spoon and set aside. Remove all
  but 3 tablespoons of the fat or add fat to make that amount. Add the onion
  and fry for 1 minute or until transparent but not browned. Add the chopped
  tomatoes and cook, stirring from time to time, over fairly high heat until
  reduced - about 3 minutes.  Stir in the chorizo and rice, add salt to
  taste, and keep turning over carefully until the rice is well heated
  through and all the flavors are combined.  Serve as a dry soup - alone.
  The Art of Mexican Cooking From the collection of Jim Vorheis