Saffron Rice with Chorizo and Peas (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
1/4 pound chorizo sausage, crumbled or finely diced |
1 cup finely chopped yellow onions |
1/2 cup finely chopped red bell peppers |
1 tablespoon minced garlic |
2 cups long grain rice |
4 cups chicken stock |
3/4 teaspoon salt |
1/2 teaspoon saffron threads |
1 cup green peas, thawed if frozen |
Directions:
1. In a large saucepan, cook the sausage over medium-high heat until browned and the fat is rendered. Add the onions and bell peppers, and cook, stirring, until very soft, 4 to 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the rice and cook, stirring, until opaque, about 1 minute. Add the stock, salt, and saffron, and bring to a boil. Reduce the heat to low, cover, and cook until almost all the water is absorbed, about 15 minutes. Add the peas without stirring, re-cover and cook until all the water is absorbed, about 5 minutes. Remove from the heat and let sit for 10 minutes before fluffing with a fork.
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