Antoni Porowski of the hit Netflix series "Queer Eye" is stopping by the TODAY kitchen to share a few of his favorite summery recipes from his new cookbook "Antoni in the Kitchen." He shows us how to make fresh corn with chorizo and baked rice with tomatoes.
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Five ingredients. Fifteen minutes. That's all it takes to perfect this simple side. I enjoy a bowl solo, but will also serve it as a side for steak, fish and chicken dishes. It makes a super-delicious taco filling, too. The key is to not overcook the corn, so it maintains a nice plumpness and bite.
This is a big, cheesy dish made with rice molded around a filling of thick tomato-basil sauce. It's a beautiful recipe that's full of flavor, plus I've made my version easy enough to re-create for both holidays and anytime entertaining.
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