Chorizo Pilaf
Source of Recipe
Best of Gourmet 1988
List of Ingredients
1/2 pound chorizo (cured spicy pork sausage, available at Hispanic markets and some speciality foods shops) or pepperoni, skinned and the meat chopped fine
1/2 cup finely chopped onion
1 cup coverted rice
1 cup canned chicken broth
a 14-ounce can plum tomatoes, drained and chopped
1 bay leaf
1 green bell pepper, chopped fine (about 1/2 cup)Recipe
Heat a heavy saucepan over moderate heat until it is hot, add the chorizo and the onion, and cook the mixture, stirring occasionally, until the onion is softened. Add the rice and cook the mixture, stirring, for 1 minute. Add the broth, the tomatoes, and the bay leaf, bring the liquid to a boil, and cook the mixture, covered, over low heat for 12 minutes. Stir in the bell pepper and cook the mixture, covered, for 6 to 8 minutes, or until the liquid is absorbed. Fluff the rice with a fork, let it stand, covered, off the heat for 5 minutes, and discard the bay leaf. Serves 4 to 6.
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