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Saffron Rice With Chorizo


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  • 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


Servings 6


Step 1

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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