Brown Rice Paella

• 3.5 oz brown rice
• 2 cups chicken stock
• 1/4 tsp saffron
• 1 tbsp olive oil
• 2 links chorizo, sliced
• 1 None red onion, sliced
• 1 clove garlic, minced
• 1 (13.5 oz) can chopped tomatoes
• 1 tsp smoked paprika
• 2 oz green beans, sliced
• 10.5 oz rotisserie chicken, shredded
• 5.25 oz roasted red peppers, drained and sliced
• None None fresh parsley, chopped, for garnish

1. Bring rice, chicken stock, saffron and 2 cups water to a boil. Reduce heat and simmer for 40-45 mins, until liquid is absorbed and rice is tender.
2. Meanwhile, heat olive oil in a large frying pan over medium heat. Cook chorizo for 4-5 mins, until golden and crispy. Drain on paper towels. Add onion and garlic and saute for 3-4 mins, until tender. Add tomatoes, paprika and green beans. Simmer for 2 mins. Add chorizo, chicken, peppers and rice.
3. Serve garnished with parsley.

brown rice, chicken stock, saffron, olive oil, links chorizo, red onion, clove garlic, tomatoes, paprika, green beans, rotisserie chicken, red peppers, fresh parsley

Taken from recipes-plus.com/api/v2.0/recipes/23283 (may not work)