Saffron Chorizo Rice and Barbecued Citrus Chicken, Chorizo Rice

Saffron Rice With Chorizo

This is a terrific side dish for my Citrus Spiced Grilled Chicken or fish.  I think it would be pretty amazing with some big grilled prawns or shrimp.  You can easily cut the recipe in half which is what I mostly do for the two of us.  

(Makes 6-8 servings)

1/4 cup EVO
1 lg. onion, chopped
1 lg. red bell pepper, chopped
3 lg. garlic cloves, minced
2 cups long-grain rice
3/4 lb. smoked, fully cooked Spanish chorizo, cut diagonally into 1/4″ thick slices
4 cups chicken broth (either homemade or bought
1/4 tsp. (scant) saffron threads
Salt & pepper
1/4 cup minced fresh parsley
(opt) Peas because they look pretty

Heat oil in heavy large saucepan over medium heat.  Add onion, bell pepper and garlic; saute until vegetables are tender, about 6 minutes.  Add rice and stir until translucent, about 1 minute.  Add the sausage, broth and saffron and bring to a boil, stirring occasionally.  Reduce heat, cover and simmer until rice is tender, about 15 minutes.  Remove from heat.  Let stand 5 minutes.  Season with salt and pepper; mix in parsley and serve.

Helpful tip:  If using peas, thaw them then add to the rice after removing from the heat, then cover and allow the mixture to stand for 5 minutes then proceed with adding the salt, pepper and parsley.

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