2 medium-small round or 4-6 plum ripe tomatoes, chopped into 1/4inch dice
Fresh serrano chiles to taste (roughly 3-5), stemmed, seeded if you wish, and finely chopped
1 large garlic clove, peeled and very finely chopped
3 tablespoons chopped cilantro, plus a little extra for garnish
1 small white onion, finely chopped

1 cup chorizo sausage, casing removed
1 cup rice, preferably medium grain
3/4cup chicken or beef broth, or even water
Salt, about 1/2 teaspoon for salted broth, 1 teaspoon for unsalted broth or water
2 small zucchini, cut into 3/8inch dice
The kernels from 1 large ear of corn (about 1 cup)

Mix together the tomatoes, chiles, garlic, and cilantro.
Scoop the onion into a strainer, rinse under cold water, shake off excess and add to the mixture.

Break up the chorizo into a medium heavy-bottomed saucepan and set over medium heat.
Stir regularly, breaking up any lumps, until the sausage is thoroughly cooked, about 10min.
Remove it with a slotted spoon, then pour off all but a tablespoon or so of the fat.
Add the rice to the pan, return to the heat and stir regularly until the rice is lightly browned, about 7min.
Add the salsa, raise the heat to medium-high and cook, stirring every once in a while until very thick and reduced, about 7min.

While the mixture cooks, combine the broth (or water) and salt in a small saucepan and bring to a boil.
Add to the rice mixture, stir once, scrape down any rice kernals clinging to the side of the pan, cover and cook over medium-low for 10min.
Add the cooked chorizo, zucchini and corn, re-cover and cook 5min longer.
Uncover and bite into a grain of rice: it should be nearly cooked through.
If the rice is just about ready, turn off the heat, re-cover and let stand for 5-10min longer to complete the cooking.
If the rice seems far from done, continue cooking for 5min or so, retest, then turn off the heat and let stand a few more minutes.
Scoop into a warm bowl, sprinkle with the extra cilantro, and serve.