Saffron rice with chorizo
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 1 | large | Onion; chopped |
| 1 | large | Red bell pepper; chopped |
| 3 | larges | Garlic cloves; minced |
| 2 | cups | Long-grain rice |
| ¼ | pounds | Smoked; fully cooked |
| ; Spanish chorizo or | ||
| ; pepperoni, cut | ||
| ; diagonally into | ||
| ; 1/4-inch-thick | ||
| ; slices | ||
| 4 | cups | Canned chicken broth |
| ¼ | teaspoon | Saffron threads; (scant) |
| Salt and pepper | ||
| ¼ | cup | Minced fresh parsley |
Directions
Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper and garlic and saute until vegetables are tender, about 6 minutes. Add sausage, broth and saffron and bring to boil, stirring occasionally. Reduce heat, cover and simmer until rice is tender, about 15 minutes. Remove from heat. Let stand 5 minutes. Season with salt and pepper. Mix in parsley and serve.
Serves 6.
Bon Appetit March 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.