Yellow Rice with Chorizo

• 2 1/2 cups chicken or beef stock, preferably homemade (page 160)
• Large pinch of saffron threads, about 1 teaspoon, or 1/2 teaspoon ground turmeric
• 2 tablespoons extra virgin olive oil
• 1/2 to 1 pound chorizo or other dry sausage (linguica, kielbasa, or Italian sausage are all fine), sliced
• 1 tablespoon minced garlic
• 2 teaspoons pure mild chile powder, like ancho, or pimenton (Spanish smoked paprika), or to taste
• 1 1/2 cups Arborio or other short-grain rice
• 1 tomato, preferably peeled, roughly chopped (or a couple of canned plum tomatoes, chopped)
• Salt and black pepper to taste
• Chopped fresh parsley leaves for garnish

1. Warm the stock gently in a saucepan with the saffron.
2. Put the oil in a deep skillet with a lid over medium heat.
3. A minute later, add the chorizo.
4. Cook, stirring occasionally, until it begins to brown, about 5 minutes.Add the garlic, chile powder, and rice and continue to cook, stirring, until the rice is glossy, just a minute or two.
5. Add the tomato and the stock, along with some salt and pepper.
6. Cover and adjust the heat so the mixture simmers gently.
7. Cook until the rice is done, 15 to 20 minutes.
8. Taste and adjust the seasoning, then garnish and serve.

chicken, saffron threads, extra virgin olive oil, chorizo, garlic, chile powder, rice, tomato, salt, parsley

Taken from www.epicurious.com/recipes/food/views/yellow-rice-with-chorizo-385848 (may not work)