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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve with: Crusty baguette slices and a salad of arugula dressed with Sherry vinaigrette. Dessert: Vanilla ice cream topped with warm caramel sauce. Ingredients:
1 tablespoon olive oil |
16 ounces spanish-style chorizo or linguiça, sliced 1/4 inch thick |
1 cup uncooked long-grain white rice |
1 14-ounce can low-salt chicken broth |
1/4 cup water |
2 cups frozen peas with pearl onions |
1 14 1/2-ounce can diced tomatoes with green pepper and onion |
1/3 cup sliced pitted kalamata olives |
1 1/2 tablespoons chopped fresh marjoram |
Directions:
1. Heat oil in large deep skillet over medium-high heat. Add chorizo and sauté until golden, about 5 minutes. Add rice; stir to coat with oil. Add broth and water, then peas and onions; stir to mix. Bring to boil. Reduce heat to medium-low; cover and simmer about 15 minutes. Stir in tomatoes with juices, olives, and marjoram. Cover and simmer until rice is tender and most of liquid is absorbed, about 5 minutes longer. Season to taste with salt and pepper and serve.
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