Ingredients for 4 servings:
1. 1 tablespoon vegetable oil
2. 8 ounces chorizo sausage, sliced 1/4 in. thick
3. 1 1/2 cups long-grain white rice
4. 1 1/2 cups salsa
5. 2 cups thawed frozen whole kernel corn
6. 1 (15 ounce) can sliced large black olives
7. 1/2 cup chopped fresh cilantro

Directions:
1. In a heavy medium saucepan, heat the oil over medium heat. Add the chorizo and cook, stirring occasionally, until lightly browned, about 4 minutes.
2. Add the rice and stir for 1 minute to coat.
3. Stir in 1 1/2 cups water and the salsa and bring to a boil, stirring once or twice.
4. Cover the pot and simmer on low heat for 20 minutes.
5. Fluff the rice and stir in the corn. Remove from heat, cover and let stand 5 minutes. Stir in the olives and cilantro.

Enjoy your meal!