Saffron Rice with Chorizo

• 1/4 cup olive oil
• 1 large onion, chopped
• 1 large red bell pepper, chopped
• 3 large garlic cloves, minced
• 2 cups long-grain rice
• 1/4 pound smoked, fully cooked Spanish chorizo or pepperoni, cut diagonally into 1/4-inch-thick slices
• 4 cups canned chicken broth
• 1/4 teaspoon (scant) saffron threads
• Salt and pepper
• 1/4 cup minced fresh parsley

1. Heat oil in heavy large saucepan over medium heat.
2. Add onion, bell pepper and garlic and saute until vegetables are tender, about 6 minutes.
3. Add sausage, broth and saffron and bring to boil, stirring occasionally.
4. Reduce heat, cover and simmer until rice is tender, about 15 minutes.
5. Remove from heat.
6. Let stand 5 minutes.
7. Season with salt and pepper.
8. Mix in parsley and serve.

olive oil, onion, red bell pepper, garlic, longgrain rice, pepperoni, chicken broth, saffron threads, salt, fresh parsley

Taken from www.epicurious.com/recipes/food/views/saffron-rice-with-chorizo-1466 (may not work)