Print
Total:
1 hr
Prep:
15 min
Inactive:
10 min
Cook:
35 min
Yield:
6 servings
Level:
Easy

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.

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