Ingredients
- 2 T. olive oil
- 1/2 medium onion, finely chopped
- 1 pinch saffron (about 10 threads)
- 1 tsp. finely chopped fresh rosemary
- 2 cloves garlic, finely chopped
- 4 oz. mushrooms, chopped and cut into bite-sized pieces
- 4 oz. chicken sausage (or such) sliced and halved
- 1/2 pureed tomatoes OR if like spicier, 1 can Rotel tomatoes
- 4 cups chicken broth
- Salt
- Meat from 1/2 rotisserie chicken (about 1 pound), skin discarded, torn into bite size pieces
- 1 cup short-grain rice
- Zest and juice of 1/2 lemon
- 1 1/2 cups baby spinach leaves
Preparation
Step 1
1. Heat oil in a heavy pot over low-medium heat. Saute onions until translucent and soft, about 7 minutes. Stir in saffron, rosemary and garlic and cook until aromatic, 1-2 minutes. Increase heat to medium-high and stir in mushrooms. Saute until browned, 1-2 minutes. Add tomatoes and simmer until darkened in color, about 5 minutes.
2. Increase heat to high and add stock to pot. Bring to a vigorous boil and season with salt. Stir in rice. Boil, stirring occasionally, 10 minutes.
3. Stir in chicken and lemon zest. Cook until rice is al dente, 3-5 minutes more. (Rice should be a little soupy; if it is not, add a few splashes of stock.) Stir in spinach and cook until wilted, about 2 minutes. Turn off heat and season with lemon juice and salt to taste.