Saffron Rice With Chorizo

Saffron Rice With Chorizo
Saffron Rice With Chorizo

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

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"-thk slices

  • 4

    cups canned chicken broth

  • 1/4

    teaspoon saffron threads - (scant)

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1/4

    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. This recipe yields 6 servings.

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