“Chorizo con Huevos y Arroz”
By Nick Lewis, senior,
Spanish major, Rome

1 cup Spanish rice
2 sausage links
1 bell pepper
2-3 serrano peppers
2 eggs
4-8 tbsp olive oil

Sautee the rice in two to four tablespoons of olive oil for five minutes or until it turns a golden brown. Add two cups of water and bring to a boil. Allow rice to simmer until tender. Fry eggs in two tablespoons of olive oil until done. Lay over rice. Remove sausage from the skin and cook in chunks. Slice and sautée bell peppers and serrano peppers, and add to sausage. When sausage is cooked and peppers are slightly blackened, add both to the eggs and rice.