1 lb Turkey cutlets; cut 1/2"
-strips
3/4 lb Chorizo or other sausage;
-cut in slices
1 md Onion; thinly sliced
1 sm Red bell pepper
1 1/4 tb Olive oil
2 md Dried hot red chilies
1/4 ts Dried thyme
1 Bay leaf
1 1/2 c Long grain rice
1/2 c Dry white wine
1 3/4 c Chicken stock
8 oz Can Italian tomatoes
1/4 ts Saffron
Salt and ground pepper
3/4 c Frozen peas; thawed
Heat oil in a 3 quart Dutch oven; add turkey and saute until lightly
browned, about 4 minutes. Add sausage and saute it until lightly
browned. Add the onions, chiles, thyme, and bay leaf; cook over low
heat until onions soften, about 5 minutes; add the bell pepper and
rice, stirring to coat with oil. Add the wine, chicken stock,
tomatoes, saffron, 1/4 tsp salt and 1/4 tsp pepper. Bring to boiling;
reduce heat and simmer, covered until rice is tender, 18 to 20
minutes. Remove from heat; stir in peas; cover and let stand for 2
minutes; adjust seasonings and serve immediately.
