Chorizo Saffron Rice

Name: Chorizo Saffron Rice
Ingredients: tbsp (25 mL) olive oil; 1 cup (250 mL) chopped onion; 1/2 cup (125 mL) chopped chorizo; 1 tbsp (15 mL) chopped garlic; 2 cups (500 mL) Spanish or Arborio rice; 1 tsp (5 mL) smoked Spanish paprika; Salt and freshly ground pepper; 1/2 tsp (2 mL) saffron; 5 to 6 cups (1.25 to 1.5 L) hot chicken stock; 4 cups (1 L) chopped Swiss chard leaves; 1/2 cup (125 mL) chopped green onions; Lemon wedges

12 ingredients

1 steps

Ingredients

tbsp (25 mL) olive oil
1 cup (250 mL) chopped onion
1/2 cup (125 mL) chopped chorizo
1 tbsp (15 mL) chopped garlic
2 cups (500 mL) Spanish or Arborio rice
1 tsp (5 mL) smoked Spanish paprika
Salt and freshly ground pepper
1/2 tsp (2 mL) saffron
5 to 6 cups (1.25 to 1.5 L) hot chicken stock
4 cups (1 L) chopped Swiss chard leaves
1/2 cup (125 mL) chopped green onions
Lemon wedges

Directions

1

{"0":"1. Heat oil in a large skillet or saute pan over medium heat. Add onion and chorizo and stir-fry for 5 minutes or until softened. Stir in garlic and cook another minute or until softened. Stir in rice and toss with oil. Add paprika and season with salt and pepper to taste.","2":"2. Combine saffron and hot stock. Pour in 5 cups (1.25 L) hot stock and bring to boil. Reduce heat to simmer and cook for 15 minutes or until rice is mostly tender. Stir in Swiss chard, pushing it into the rice, adding extra 1 cup (250 mL) stock if needed. Cook another 5 minutes, stir in green onions and remove from heat. Cover and let sit 10 minutes before serving. Surround with lemon wedges and serve."}