Chorizo Spanish Rice

Name: Chorizo Spanish Rice
Ingredients: 1 tablespoon olive oil; 16 ounces Spanish-style chorizo or linguica, sliced 1/4 inch thick; 1 cup uncooked long-grain white rice; 1 14-ounce can low-salt chicken broth; 1/4 cup water; 2 cups frozen peas with pearl onions; 1 14 1/2-ounce can diced tomatoes with green pepper and onion; 1/3 cup sliced pitted Kalamata olives; 1 1/2 tablespoons chopped fresh marjoram

9 ingredients

9 steps

Ingredients

1 tablespoon olive oil
16 ounces Spanish-style chorizo or linguica, sliced 1/4 inch thick
1 cup uncooked long-grain white rice
1 14-ounce can low-salt chicken broth
1/4 cup water
2 cups frozen peas with pearl onions
1 14 1/2-ounce can diced tomatoes with green pepper and onion
1/3 cup sliced pitted Kalamata olives
1 1/2 tablespoons chopped fresh marjoram

Directions

1

Heat oil in large deep skillet over medium-high heat.
2

Add chorizo and saute until golden, about 5 minutes.
3

Add rice; stir to coat with oil.
4

Add broth and water, then peas and onions; stir to mix.
5

Bring to boil.
6

Reduce heat to medium-low; cover and simmer about 15 minutes.
7

Stir in tomatoes with juices, olives, and marjoram.
8

Cover and simmer until rice is tender and most of liquid is absorbed, about 5 minutes longer.
9

Season to taste with salt and pepper and serve.