| 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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