Chorizo Spanish Rice

• 1 tablespoon olive oil
• 16 ounces Spanish-style chorizo or linguica, sliced 1/4 inch thick
• 1 cup uncooked long-grain white rice
• 1 14-ounce can low-salt chicken broth
• 1/4 cup water
• 2 cups frozen peas with pearl onions
• 1 14 1/2-ounce can diced tomatoes with green pepper and onion
• 1/3 cup sliced pitted Kalamata olives
• 1 1/2 tablespoons chopped fresh marjoram

1. Heat oil in large deep skillet over medium-high heat.
2. Add chorizo and saute until golden, about 5 minutes.
3. Add rice; stir to coat with oil.
4. Add broth and water, then peas and onions; stir to mix.
5. Bring to boil.
6. Reduce heat to medium-low; cover and simmer about 15 minutes.
7. Stir in tomatoes with juices, olives, and marjoram.
8. Cover and simmer until rice is tender and most of liquid is absorbed, about 5 minutes longer.
9. Season to taste with salt and pepper and serve.

olive oil, linguica, longgrain white rice, lowsalt chicken broth, water, pearl onions, tomatoes, olives, fresh marjoram

Taken from www.epicurious.com/recipes/food/views/chorizo-spanish-rice-107702 (may not work)