Yield: 1 servings
| Measure | 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 |
| \N \N | ; Spanish chorizo or |
| \N \N | ; pepperoni, cut |
| \N \N | ; diagonally into |
| \N \N | ; 1/4-inch-thick |
| \N \N | ; slices |
| 4 cups | Canned chicken broth |
| ¼ teaspoon | Saffron threads; (scant) |
| \N \N | Salt and pepper |
| ¼ cup | Minced fresh parsley |
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.