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Ingredients
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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
Directions
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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.
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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.
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Stir in sausage and peas. Cook an additional 5-10 minutes, until rice is soft and fluffy.
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Remove from heat and stir in paprika. Let cool for 5-10 minutes before serving.
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