Saffron Rice With Chorizo

Recipe Ingredients

1/4 cup	59ml	Olive oil
1 cup	62g / 2.2oz	Onion - chopped (large)
1 cup	146g / 5.1oz	Red bell pepper - chopped (large)
3 cups	279g / 9.8oz	Garlic cloves - minced (large)
2 cups	320g / 11oz	Long-grain rice
1/4 lb	113g / 4oz	Smoked fully-cooked Spanish chorizo or
		Pepperoni - cut diagonally
		Into 1/4"-thk slices
4 cups	948ml	Canned chicken broth
1/4 teaspoon	1.3ml	Saffron threads - (scant)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	23g / 0.8oz	Minced fresh parsley

Recipe Instructions

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.

Source:
Bon Appetit, March 1991

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