Saffron And Paprika Rice With Smoked Andouille Sausage

Serves 6-7
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1
tablespoon olive oil
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1
yellow onion, chopped
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1
red bell pepper, chopped
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3
garlic cloves, minced
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2
cups long grain rice, dry
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4
cups chicken broth
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1
teaspoon salt
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1/2
teaspoon saffron
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1
cup green peas
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4
smoked andouille sausage links, cooked (on grill or pan) and sliced into 1/2 inch pieces
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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
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over 1 year ago sexyLAMBCHOPx
Chops is a trusted home cook.
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