Recipe By : Parade: Idaho State Journal: 6-27-99
Serving Size : 8 Preparation Time :0:00
Categories : Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 cups defatted chicken broth
2 cups long-grain rice
1 1/2 teaspoons salt
1/4 teaspoon crumbled saffron
1 cup green peas -- thawed if frozen
8 ounces chorizo -- cut in 1/4" dice
1 red bell pepper -- cored, seeded and cut
-- 1/4 inch dice
1 green bell pepper -- cored, seeded and cut
-- into 1/4 inch dice
1 yellow bell pepper -- cored, seeded and cut
-- into 1/4 inch dice
1 cup pimiento stuffed green olives
1/2 cup diced red onion
1/4 cup chopped cilantro leaves or flat leaf
parsley
1/2 cup red wine vinegrette -- your favorite
salt and freshly ground black pepper -- to taste
Bring the chicken broth to a boil in a large, heavy pot. Add the rice, 1
1/2 ts salt and saffron; stir well. Reduce heat to medium, cover and
cook for 10 minutes.
Add the peas and diced chorizo; cook for 10 minutes or until the rice is
tender and the liquid has been absorbed. Remove to a bowl.
Add the red, green, and yellow bell peppers, olives, onion and cilantro;
set aside. Shortly before serving, toss with the vinaigrette and season
with salt and pepper.
Serves 8 to 10
per serving (based on 8): 441 calories, 45 g carbs, 12 g protein,
22 g fat, 25 mg cholesterol.
