Saffron Rice with Chorizo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A great side dish for chicken or fish. Ingredients:
1/4 cup olive oil |
1 large onion, chopped |
1 large red bell pepper, chopped |
3 large garlic cloves, minced |
2 cups long-grain rice |
1/4 pound smoked, fully cooked spanish chorizo or pepperoni, cut diagonally into 1/4-inch-thick slices |
4 cups canned chicken broth |
1/4 teaspoon (scant) saffron threads |
salt and pepper |
1/4 cup minced fresh parsley |
Directions:
1. Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper and garlic and sauté 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.
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