Saffron And Paprika Rice With Smoked Andouille Sausage
Vicky | Things I Made Today
- Serves
- 6-7
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 2 cup long grain rice, dry
- 4 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon saffron
- 1 cup green peas
- 4 smoked andouille sausage links, cooked (on grill or pan) and sliced into 1/2 inch pieces
- 1 teaspoon smoked Spanish paprika
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Directions
- Step 1
In a large dutch oven, heat olive oil. Add onions and red pepper and cook until soft. Add in garlic and cook for additional minute.
- Step 2
Stir in dry rice, coating in oil and juices from vegetables. Add chicken broth, salt, and saffron. Bring to a boil, reduce heat, and cover. Cook for 10 minutes, until most of the liquid is absorbed by the rice.
- Step 3
Stir in sausage and peas. Cook an additional 5-10 minutes, until rice is soft and fluffy.
- Step 4
Remove from heat and stir in paprika. Let cool for 5-10 minutes before serving.