I think this makes a great side dish for barbecued chicken, fish or seafood but you could have it any time of the year!
Makes 6-8 Servings
¼ cup EVO
1 large onion, chopped
1 large red bell pepper, chopped
3 large garlic cloves, minced
2 cups long-grain rice, such as Uncle Ben’s
¾ lb. smoked, fully cooked Spanish chorizo** (see below), cut diagonally into ¼” thick slices
4 cups low salt chicken broth or homemade chicken broth**(see below)
¼ tsp. (scant) saffron threads
Salt & freshly ground black pepper
¼ cup minced fresh parsley
(opt.) ½ cup thawed frozen peas
Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper and garlic; sauté until vegetables are tender, about 6 min. Add rice & stir until translucent, about 1 min. Add chorizo, broth & saffron; bring to a boil, stirring occasionally. Reduce heat, cover & simmer until rice is tender, 15 – 20 min. If using peas, add to the rice 5 minutes before it is cooked. Season with salt & pepper; stir in parsley and serve.
**If you would like to see where to buy chorizo, please go to my Source list.
**If you want to make homemade stock, please go to Making Stock.