Saffron Rice with Chorizo

Suzy Chaves


A great side dish for chicken or fish.

★★★★★ 1 vote


1/4 c
olive oil
1 large
onion, chopped
1 large
red bell pepper, chopped
3 large
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 tsp
(scant) saffron threads
1/4 c
minced fresh parsley
salt and pepper


1Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper and garlic and sauté until vegetables are tender, about 6 minutes.
2Add sausage, broth and saffron and bring to boil, stirring occasionally.
3Reduce heat, cover and simmer until rice is tender, about 15 minutes.
4Remove from heat. Let stand 5 minutes. Season with salt and pepper. Mix in parsley and serve.

About this Recipe

Course/Dish: Rice Sides