Saffron Rice with Chorizo and Peas

• 1/4 pound chorizo sausage, crumbled or finely diced
• 1 cup finely chopped yellow onions
• 1/2 cup finely chopped red bell peppers
• 1 tablespoon minced garlic
• 2 cups long grain rice
• 4 cups chicken stock
• 3/4 teaspoon salt
• 1/2 teaspoon saffron threads
• 1 cup green peas, thawed if frozen

1. In a large saucepan, cook the sausage over medium-high heat until browned and the fat is rendered.
2. Add the onions and bell peppers, and cook, stirring, until very soft, 4 to 5 minutes.
3. Add the garlic and cook, stirring, for 30 seconds.
4. Add the rice and cook, stirring, until opaque, about 1 minute.
5. Add the stock, salt, and saffron, and bring to a boil.
6. Reduce the heat to low, cover, and cook until almost all the water is absorbed, about 15 minutes.
7. Add the peas without stirring, re-cover and cook until all the water is absorbed, about 5 minutes.
8. Remove from the heat and let sit for 10 minutes before fluffing with a fork.

sausage, yellow onions, red bell peppers, garlic, long grain rice, chicken stock, salt, saffron threads, green peas

Taken from www.foodnetwork.com/recipes/emeril-lagasse/saffron-rice-with-chorizo-and-peas-recipe.html (may not work)