4 chorizo sausages (about 2/3 of a pound)
2 cups of multi-colored heirloom grape tomatoes
2 tablespoons of olive oil
1 tablespoon of fresh mint, chopped
1 cup of basmati rice
1 pinch of saffron
Salt and pepper
Rinse the rice until the water runs clear and soak in water for 10 minutes.
Strain your rice after 10 minutes of soaking. In a pot, add 1 1/2 cup of water, saffron, 1 tablespoon of olive oil and a pinch of salt and bring to a boil. Add the rice to the pot, stir once, cover and lower heat to as low as possible. Cook the rice for 15 minutes, and then turn off the heat allowing the covered rice to steam an additional 5 minutes.
While the rice is cooking, slice the chorizo into 1/2 inch slices, slightly diagonally.
Put a pan on medium-high heat and add the olive oil. Once hot, add the chorizo and fry for 2 minutes, the flip and fry another 2 minutes so that they look nice and brown. Add the grape tomatoes and stir. Cook for another 4 minutes, stirring occasionally. Remove from heat and add the mint.
Put the rice on a plate alongside the chorizo and tomatoes.