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Side Dishes   -   Saffron Rice with Chorizo   by Lee Gibson

Description I found this at Epicurious.com and modified it a bit. Epicurious says that it's from Bon Appétit March 1991. At any rate, it's yummy.
  • 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 (I used Texmati brown 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 (Good also without the saffron)
  • Salt and pepper
  • 1/4 cup minced fresh parsley
Directions Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper and garlic and sauté 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.
Serves 6
Time to Make 1 hour

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