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.
Related recipes
- Chorizo #1
- Chorizo #2
- Chorizo #3
- Chorizo #4
- Chorizo & cheese bread
- Chorizo crust
- Chorizo sausage
- Double-chocolate brownies
- Garlic and saffron soup
- Garlic bread puddings
- Garlicky eggplant salad
- Kit's chorizo
- New york potato salad
- Onion bagel croutons
- Pecan-cheese spread
- Shrimp with chunky tomato-saffron sauce
- Smoked salmon spirals
- Spiced saffron rice
- Vegetarian chorizo
- White bean and vegetable soup