Rice with Chorizo (Arroz con Chorizo)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/4 cup pure Spanish olive oil 4 to 6 medium-size chorizos (5 to 6 inches), cut into 1/4-inch rounds 1 medium-size onion, finely chopped
1 medium-size green bell pepper, seeded and finely chopped 2 cloves garlic, finely chopped 1 cup drained and chopped canned whole tomatoes
1/2 cup dry sherry 1 bay leaf 1/4 teaspoon powdered saffron or 3 to 4 saffron threads, crushed
2 teaspoons salt or to taste 1/4 teaspoon freshly ground black pepper 2 cups long-grain white rice
3 cups water



1 In a medium-size saucepan over low heat, heat the oil until fragrant, then cook the chorizo, onion, bell pepper, and garlic, stirring, until the vegetables are tender, 6 to 8 minutes. Add the tomatoes, sherry, and bay leaf, and cook 10 minutes.
2 Raise the heat to high, add the saffron, salt, pepper, rice, and water, and cook until all the water has been absorbed and small craters appear over the top of the rice, 15 to 20 minutes. Reduce the heat to low, cover, and simmer, stirring several times with a fork, until the rice is dry and fluffy, 10 to 15 minutes. Transfer to a serving platter and serve hot.

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