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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Total time: 42 minutes. Use smoked Spanish paprika for this recipe, as regular paprika will not impart the same rich, smoky flavor. Chorizo is a Spanish sausage that can be fiery or mild but is always well seasoned. Hot Italian sausage is a good substitute. Ingredients:
2 3/4 cups fat-free, less-sodium chicken broth |
1/4 teaspoon saffron threads |
cooking spray |
2 ounces spanish chorizo sausage |
1/2 cup chopped onion |
1/2 cup chopped red bell pepper |
3 garlic cloves, minced |
3/4 cup uncooked arborio rice |
1/4 cup dry white wine |
1/2 teaspoon smoked spanish paprika |
1 (14.5-ounce) can petite diced tomatoes, drained |
2 cups shredded cooked turkey breast (about 8 ounces) |
1/2 cup frozen peas, thawed |
2 tablespoons chopped fresh parsley |
Directions:
1. Combine broth and saffron in a small saucepan over low heat; bring to a simmer. Remove from heat.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chorizo to pan; cook 5 minutes or until browned, stirring to crumble. Remove chorizo from pan with a slotted spoon; drain on paper towels. Add onion and pepper to pan; cook 5 minutes or until lightly browned. Add garlic; cook 2 minutes. Add rice; cook 3 minutes, stirring constantly. Add wine and paprika; cook 1 minute or until liquid evaporates, scraping pan to loosen browned bits. Stir in broth mixture and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed, stirring occasionally. Gently stir in turkey, peas, and parsley; cook 2 minutes or until thoroughly heated.
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