| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Spanish | Poultry, Sausage, Rice, Casseroles, Spanish | 4 | Servings |
INGREDIENTS
| 1 | lb | Turkey cutlets; cut 1/2" strips |
| 3/4 | lb | Chorizo or other sausage; cut in slices |
| 1 | md | Onion; thinly sliced |
| 1 | sm | Red bell pepper |
| 1 1/4 | tb | Olive oil |
| 2 | md | Dried hot red chilies |
| 1/4 | ts | Dried thyme |
| 1 | Bay leaf | |
| 1 1/2 | c | Long grain rice |
| 1/2 | c | Dry white wine |
| 1 3/4 | c | Chicken stock |
| 8 | oz | Can Italian tomatoes |
| 1/4 | ts | Saffron |
| Salt and ground pepper | ||
| 3/4 | c | Frozen peas; thawed |
INSTRUCTIONS
Heat oil in a 3 quart Dutch oven; add turkey and saute until lightly browned, about 4 minutes. Add sausage and saute it until lightly browned. Add the onions, chiles, thyme, and bay leaf; cook over low heat until onions soften, about 5 minutes; add the bell pepper and rice, stirring to coat with oil. Add the wine, chicken stock, tomatoes, saffron, 1/4 tsp salt and 1/4 tsp pepper. Bring to boiling; reduce heat and simmer, covered until rice is tender, 18 to 20 minutes. Remove from heat; stir in peas; cover and let stand for 2 minutes; adjust seasonings and serve immediately. (wrv) Submitted By BILL SPALDING MSG# 40344 Posted to CHILE-HEADS DIGEST by Jim.Weller@salata.com (Jim Weller) on 98
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