This is a terrific side dish for my Citrus Spiced Grilled Chicken or fish. I think it would be pretty amazing with some big grilled prawns or shrimp. You can easily cut the recipe in half which is what I mostly do for the two of us.
(Makes 6-8 servings)
1/4 cup EVO
1 lg. onion, chopped
1 lg. red bell pepper, chopped
3 lg. garlic cloves, minced
2 cups long-grain rice
3/4 lb. smoked, fully cooked Spanish chorizo, cut diagonally into 1/4″ thick slices
4 cups chicken broth (either homemade or bought
1/4 tsp. (scant) saffron threads
Salt & pepper
1/4 cup minced fresh parsley
(opt) Peas because they look pretty
Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper and garlic; saute until vegetables are tender, about 6 minutes. Add rice and stir until translucent, about 1 minute. Add the sausage, broth and saffron and bring to a 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.
Helpful tip: If using peas, thaw them then add to the rice after removing from the heat, then cover and allow the mixture to stand for 5 minutes then proceed with adding the salt, pepper and parsley.
