Rice Pilaf with Chorizo, Olives and Fennel

• 6 ounces dry chorizo, halved lengthwise and thinly sliced
• 1 tablespoon extra-virgin olive oil
• 1 onion, minced
• 1 garlic clove, minced
• 1 fennel bulbhalved, cored and thinly sliced
• 1 cup arborio rice
• 2 cups water
• 1 cup roasted red pepper strips
• 1/2 cup pitted green olives, coarsely chopped
• 4 thyme sprigs
• Salt and freshly ground pepper

1. Preheat the oven to 425.
2. In a large ovenproof skillet, cook the chorizo in the olive oil over high heat until lightly browned, about 4 minutes.
3. Add the onion, garlic and fennel and cook, stirring, until the vegetables are crisp-tender, about 5 minutes.
4. Add the rice and cook, stirring, for 2 minutes.
5. Add the water, red pepper strips, olives and thyme, season with salt and pepper and bring to a boil.
6. Cover and cook in the oven for 20 minutes, or until the rice is tender and the water is absorbed.
7. Fluff the rice with a fork, discard the thyme sprigs and serve.

chorizo, extravirgin olive oil, onion, garlic, bulbhalved, arborio rice, water, pepper, green olives, thyme, salt

Taken from www.foodandwine.com/recipes/september-2007-rice-pilaf-with-chorizo-olives-and-fennel (may not work)