Rice Salad With Chorizo

• 2 1/2 cups water
• 1 pound chorizo sausages
• 1 cup short-grain rice
• 2 small tomatoes, peeled if desired, and chopped
• 1 cucumber, peeled, seeded and chopped
• 2 tablespoons chopped scallions
• 2 tablespoons chopped fresh coriander or Italian parsley
• 4 tablespoons extra-virgin olive oil
• 2 tablespoons white wine vinegar
• Salt and Cayenne pepper

1. Bring one cup water to a simmer in a skillet, add the sausage and cook over medium heat until the water evaporates.
2. Prick the sausages in several places as they cook.
3. After the water has evaporated, continue cooking the sausages until they are lightly browned on all sides.
4. Set aside to cool.
5. Bring two-and-a-half cups water to a boil in a saucepan, stir in the rice, cover and simmer over very low heat for 17 minutes, until the water is absorbed.
6. Remove from heat and allow to sit covered for another five minutes.
7. Meanwhile, slice the sausages.
8. Place them in a bowl and toss with the tomatoes, cucumber, scallions and coriander.
9. When the rice is done, allow it to cool, then fold in the oil and vinegar.
10. Season with salt and Cayenne pepper.
11. Fold the seasoned rice into the sausage mixture.
12. Refrigerate.

water, sausages, shortgrain rice, tomatoes, cucumber, scallions, fresh coriander, extravirgin olive oil, white wine vinegar, salt

Taken from cooking.nytimes.com/recipes/11671 (may not work)