Rice Pilaf With Chorizo, Olives And Fennel
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Serves/Makes: 6
Ready in: 30-60 minutes
- 6 ounces dry chorizo, halved lengthwise and thinly sliced
- 1 tablespoon extra-virgin olive oil
- 1 onion, minced
- 1 clove garlic, minced
- 1 bulb fennel, halved, cored and thinly sliced
- 1 cup Arborio rice
- 2 cups water
- 1 cup roasted red pepper strips
- 1/2 cup pitted green olives, coarsely chopped
- 4 fresh thyme sprigs
- salt
- freshly ground black pepper
Preheat the oven to 425 degrees F. In a large ovenproof skillet, cook the chorizo in the olive oil over high heat until lightly browned, about 4 minutes. Add the onion, garlic and fennel and cook, stirring, until the vegetables are crisp-tender, about 5 minutes. Add the rice and cook, stirring, for 2 minutes. Add the water, red pepper strips, olives and thyme. Season with salt and pepper and bring to a boil. Cover and cook in the oven for 20 minutes, or until the rice is tender and the water is absorbed. Fluff the rice with a fork, discard the thyme sprigs and serve.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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