Saffron rice with chorizo

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.

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