Saffron And Paprika Rice With Smoked Andouille Sausage
Serves 6-7
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 2 cups long grain rice, dry
- 4 cups 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
- 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.
- 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.
- Stir in sausage and peas. Cook an additional 5-10 minutes, until rice is soft and fluffy.
- Remove from heat and stir in paprika. Let cool for 5-10 minutes before serving.
- This recipe was entered in the contest for Your Best Dinner That Makes a Good Lunch
- This recipe was entered in the contest for Your Best Recipe for Now and Later
More Great Recipes:
Entrees|Rice & Grains
Showing out of comments
11 months ago sexyLAMBCHOPx
Chops is a trusted home cook.
Yum!
Showing 1 out of 1 comments