Yellow Rice with Chorizo

Name: Yellow Rice with Chorizo
Yield: makes 4 servings
Ingredients: 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 (linguiça, kielbasa, or “Italian” sausage are all fine), sliced; 1 tablespoon minced garlic; 2 teaspoons pure mild chile powder, like ancho, or pimentón (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

December 14, 2011

Somewhere in between a rice side dish and a one-pot meal—a form of paella, really—this can serve as either. A few bits of chicken browned along with the chorizo will go a long way. I love this with the warm taste of mild chile powder, but you can use hotter chiles or omit them entirely.

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