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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil |
6 ounces spanish chorizo, thinly sliced |
2 (3.5-ounce) packages boil-in-bag brown rice (such as uncle ben's) |
3/8 teaspoon salt |
1/2 teaspoon hot smoked paprika |
1/4 teaspoon freshly ground black pepper |
1 1/2 cups water |
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained |
1 1/2 cups frozen shelled edamame |
2 dozen mussels, scrubbed and debearded |
Directions:
1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add chorizo to pan; sauté 1 minute or until lightly browned, stirring occasionally. Remove rice from bags. Add rice to pan; sauté 1 minute, stirring frequently. Stir in salt, paprika, and pepper; sauté 30 seconds. Add 1 1/2 cups water and tomatoes; bring to a boil. Cover, reduce heat to medium, and simmer 10 minutes or until rice is tender and liquid is almost absorbed.
2. Stir in edamame. Nestle mussels into rice mixture. Cover and cook 4 minutes or until mussels open and liquid is absorbed. Remove from heat. Discard any unopened mussels.
3. Wine note: Think pink for paella. Crisp, dry Beckmen 2009 Purisima Mountain Vineyard Grenache Rosé (Santa Ynez Valley, $18) has vibrant red fruit and spice to cover the smoked paprika and chorizo. Great acidity keeps going with the tomatoes, and rich texture wraps around the mussels. -Sara Schneider
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