Saffron Rice with Chorizo

Name: Saffron Rice with Chorizo
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-inch-thick slices; 4 cups canned chicken broth; 1/4 teaspoon (scant) saffron threads; Salt and pepper; 1/4 cup minced fresh parsley

10 ingredients

8 steps

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-inch-thick slices
4 cups canned chicken broth
1/4 teaspoon (scant) saffron threads
Salt and pepper
1/4 cup minced fresh parsley

Directions

1

Heat oil in heavy large saucepan over medium heat.
2

Add onion, bell pepper and garlic and saute until vegetables are tender, about 6 minutes.
3

Add sausage, broth and saffron and bring to boil, stirring occasionally.
4

Reduce heat, cover and simmer until rice is tender, about 15 minutes.
5

Remove from heat.
6

Let stand 5 minutes.
7

Season with salt and pepper.
8

Mix in parsley and serve.