Q.E.D.: Chorizo with Rice and Peas

Tonite was one of those nights when you don't feel like going out and you don't feel like making anything complicated. I stood at my pantry and stared at the shelves trying to figure out if there was anything I could cobble together to feed Scott and myself. As it happened, I had some pre-cooked chorizo in the fridge that I planned to use later in the week. I had rice and I had frozen peas.

And you're looking at the delicious result.

Notes: This dish has SO many things going for it. It's comforting, so it would be perfect for a night when you're not feeling so good. It's a one-pot dish, so there's not much clean-up to do. It's made of things that you can keep on hand (even the chorizo keeps for awhile). And it will be ready for you before a pizza could show up at your house.

If you had the wherewithal, a little bit of onion would be great with this. I had no onion and no wherewithal.

You could replace the peas with any small veggie you like. If you had some frozen broccoli florets, that would be good too. Fresh veggies would work fine, just make sure it's chopped up fairly small so it cooks quickly. And add it at the same time you add the sausage.

If the 10 minutes is up and there's still water in the pan, turn off the heat and let it sit for 5 minutes. That should take care of any leftover moisture.

Ingredients:
2 cups minute rice
2 cups water
1/2 bag frozen peas
1/2 pound pre-cooked chorizo sausage
Salt
Pepper

Directions:

Slice the chorizo. Heat a large skillet with a lid on medium-high. When the skillet is hot, add the chorizo. When the slices start to brown a little, add in the rice and toast it together with the sausage. Pour in the water and add the peas.

Cover and turn the heat down to low. Simmer for 10 minutes or until the rice is tender and fluffy. Season with salt and pepper.

Serve and enjoy!