Saffron Rice With Chorizo
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Spanish | March 1991 | 1 | Servings |
INGREDIENTS
| 1/4 | c | Olive oil |
| 1 | Onion, chopped | |
| 1 | Red bell pepper, chopped | |
| 3 | Garlic cloves, minced | |
| 2 | c | Long-grain rice |
| 1/4 | lb | Smoked, fully cooked |
| Spanish chorizo or | ||
| pepperoni cut | ||
| diagonally into | ||
| 1/4-inch-thick | ||
| slices | ||
| 4 | c | Canned chicken broth |
| 1/4 | t | Saffron threads, scant |
| Salt and pepper | ||
| 1/4 | c | Minced fresh parsley |
INSTRUCTIONS
Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper and garlic and saute 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. Bon Appetit March 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1291
Calories From Fat: 588
Total Fat: 66g
Cholesterol: 26.1mg
Sodium: 5230.8mg
Potassium: 1783.3mg
Carbohydrates: 117.5g
Fiber: 7.8g
Sugar: 16.3g
Protein: 52.3g