Spanish Rice with Chorizo

Prep Time: 10 minutes                   Cooking Time: 45 minutes
Number of Servings: 4-6

Ingredients:

1 tablespoon (15 mL) olive oil
450 g (1 pound) fresh chorizo sausage (or hot Italian sausage meat)

1 medium onion, diced
2 stalks of celery, small dice
2 garlic cloves, minced
1 yellow, orange, or green pepper, small dice

¾ cup (180 mL) uncooked long-grain rice (white or brown)

1 large can (796 mL/28 fl oz) diced tomatoes, undrained
1 cup (250 mL) beef or chicken broth

½ teaspoon (2.5 mL) smoked paprika
¼ teaspoon (1.5 mL) cayenne pepper
1 teaspoon (5 mL) Kosher or sea salt
½ teaspoon (2.5 mL) freshly ground black pepper

Pinch of saffron threads
2 tablespoons (30 mL) finely chopped green onions
2-3 tablespoons (30-45 mL) chopped fresh cilantro

Method:

1. In a large oven-proof sauté pan, or in a Dutch oven, heat olive oil over medium heat. Saute sausage meat until brown.
2. Add chopped onions and celery. Saute until soft and fragrant – about 5 minutes.       Stir in diced peppers and garlic.
3. Stir in rice and sauté with the vegetables for 5 minutes.   Add diced tomatoes and broth. Cover, and slowly bring to a simmer. Cook on the stove-top or in a 350⁰ F oven, for 20 minutes – or until the rice is almost tender (timing will depend on the type of rice).
4. Stir in paprika, cayenne, salt, and pepper.       Simmer, covered, until rice is completely cooked – about 10 more minutes.
5. Stir in saffron threads, green onions, and chopped cilantro.       Adjust seasonings to taste.

Questions and comments are always welcome        alex@chilipeppersandpears.com ^[1]