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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
3 tablespoons olive oil |
1 red or yellow onion, chopped |
1 andouille or linguica sausage, diced |
1/2 teaspoon dried thyme |
3/4 pound romano beans or green beans, cut into 1-inch lengths |
1 cup short-grain rice, such as arborio, valenciana, or california short-grain |
1 (14 ounces) can chopped tomatoes, with their juice |
1 cup water |
pinch saffron |
Directions:
1. In a wide frying pan or saute pan over high heat, warm oil and add onion and sausage; cook, stirring, until onion is soft, about 5 minutes. Add thyme, beans, and rice and stir until well-coated with oil. Stir in tomatoes and water and bring to a boil; add saffron and mix well. Reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender, about 20 minutes.
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