2 slices bacon
1/2 medium onion, diced
1 medium tomato, diced
2 tablespoons fresh lemon juice
3 tablespoons distilled white vinegar
1 bag chorizo cheese
2 cups cooked rice
1 pound frozen corn kernels
Place bacon in large, heavy skillet. Cook over medium heat until crisp. Drain grease.
In a large bowl, mix bacon and onion. Add tomato, lemon juice and vinegar. Mix until well blended.
Add bacon and onion mixture; toss. Cover and refrigerate about 1 hour.
Heat oil in large skillet over medium heat. Add chorizo and rice. Cook about 5 minutes, stirring often. Reduce heat. Add tomato mixture. Mix thoroughly.
Add corn. Simmer an additional 10 minutes and serve hot.