Arroz con Chorizo

By MiamiChick

Ingredients

• 1/4 Cups of EVOO
• 12 Chorizos Cut in 1/4 Inch Pieces
• 1 Medium Size Onion Finelly Chopped
• 1 Medium Size Bell Pepper Finelly Chopped
• 2 Cloves of Garlic Chopped
• 1 Cup Petite Diced Tomatoes
• 1/2 Cup Sherry
• 1 Bay Leaf
• 1/4 Teaspoon Powdered Saffron or 3 or 4 Saffron Threads Crushed
• 2 Teaspoons Salt
• 1/4 Teaspoons Pepper
• 2 Cups Long Grain Rice
• 3 Cups Chicken Broth

Preparation

Step 1

In a medium sized saucepan heat the oil until fragrant, cook the chorizo, onion, bell pepper and garlic, stirring until the vegetables are tender. Add the tomatoes, sherry, and bay leaf and cook for about 10 minutes.
Add the saffron, salt, pepper, rice and broth, bring to a boil. Pre-heat the oven at 350 degrees, cover and place in the oven for 45 minutes. Remove from oven and check to be sure rice is completely cooked and the liquid is absorbed. Stir with a fork to mix well and loosen up the rice.