Yield: 4 servings
Measure | Ingredient |
---|---|
\N \N | Ozburn (hbwk07a) |
1 pounds | Turkey cutlets cut 1/2\" pieces |
¾ pounds | Chorizo or other sausage cut in slices |
1 medium | Onion; thinly sliced |
1 small | Red bell pepper |
1¼ tablespoon | Olive oil |
2 mediums | Dried hot red chilies |
¼ teaspoon | Dried thyme |
1 \N | Bay leaf |
1½ cup | Long-grain rice |
½ cup | Dry white wine |
1¾ cup | Chicken stock |
8 ounces | Can italian tomatoes |
¼ teaspoon | Saffron |
\N \N | Salt and pepper |
¾ cup | Frozen peas; thawed |
Heat oil in a 3 quart Dutch oven; add turkey and saute until lightly browned, about 4 minutes. Add sausage and saut it until lightly browned. Add the onions, chiles, thyme, and bay leaf; cook over low heat until onions soften, about 5 minutes; add the bell pepper and rice, stirring to coat with oil. Add the wine, chicken stock, tomatoes, saffron, ¼ tsp salt and ¼ tsp pepper. Bring to boiling; reduce heat and simmer, covered until rice is tender, 18 to 20 minutes. Remove from heat; stir in peas; cover and let stand for 2 minutes; adjust seasonings and serve immediately. (wrv)