Printable Area
Saffron Rice with Chorizo and Peas
Recipe courtesy Emeril Lagasse, 2002
- Total Time:
- 1 hr
- Prep:
- 15 min |
- Inactive Prep:
- 10 min |
- Cook:
- 35 min
- Level:
- Easy
- Yield:
- 6 servings
Ingredients
- 1/4 pound chorizo sausage, crumbled or finely diced
- 1 cup finely chopped yellow onions
- 1/2 cup finely chopped red bell peppers
- 1 tablespoon minced garlic
- 2 cups long grain rice
- 4 cups chicken stock
- 3/4 teaspoon salt
- 1/2 teaspoon saffron threads
- 1 cup green peas, thawed if frozen
Directions
In a large saucepan, cook the sausage over medium-high heat until browned and the fat is rendered. Add the onions and bell peppers, and cook, stirring, until very soft, 4 to 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the rice and cook, stirring, until opaque, about 1 minute. Add the stock, salt, and saffron, and bring to a boil. Reduce the heat to low, cover, and cook until almost all the water is absorbed, about 15 minutes. Add the peas without stirring, re-cover and cook until all the water is absorbed, about 5 minutes. Remove from the heat and let sit for 10 minutes before fluffing with a fork.