For rice: 1-1/2 cups lentils 4 cups water Salt to taste 1 Tablespoon vegetable oil 1 cup chorizo 1/2 cup chopped onion 1/2 carrot, grated 1/2 jalapeno pepper, minced 2 garlic cloves, minced 1 teaspoon paprika 1/2 teaspoon ground cumin 1 teaspoon dried oregano 1/2 cup long grain rice 1 Tablespoon fresh parsley, minced
For chorizo: Mix all ingredients together.
For rice: In a heavy saucepan add lentils and water. Bring to a boil. Reduce heat to a simmer, cover and cook for 15 minutes. Season to taste with salt.
In a large heavy skillet heat oil over medium heat. Add crumbled chorizo, onion and carrot; cook for about 3 minutes. Add garlic, chili, paprika, cumin and oregano; cook for 1 more minute. Season again with salt.
Add onion mixture to lentils with rice and simmer partly covered until rice is tender, about 20 minutes. The dish should be moist but not soupy. If it is soupy, continue to cook until it dries a bit.
Garnish with parsley and serve.
This dish is best if the chorizo is made a day ahead.