Shelly's Recipe

CHORIZO SPANISH RICE

Category: Rice/Risotto

1 tsp olive oil
16 oz Spanish-style chorizo or linguiça, sliced 1/4 inch thick
1 14-oz can low-salt chicken broth
1/4 cup water
2 cups frozen peas with pearl onions
1 14 1/2-oz can diced tomatoes with green pepper and onion
1/3 cup sliced pitted Kalamata olives
1 1/2 tbsp chopped fresh marjoram

Heat oil in a large, deep skillet over medium-high heat. Add chorizo and saute until golden, about 5 min. Add rice and stir to coat with oil. Add broth, water, peas, and onions; stir to mix. Bring to a boil.

Reduce heat to medium-low; cover & simmer about 15 minutes. Stir in tomatoes with juices, olives, and marjoram. Cover and simmer about 5 minutes longer, until rice is tender and most of liquid is absorbed.

Season to taste with salt and pepper and serve with crusty baguette slices and an arugula salad dressed with Sherry vinaigrette. Serves 4.

This dish would be great with hearty Spanish red wines such as Agora Noble or Gran Vina Jara.