Yellow Rice with Chorizo

Name: Yellow Rice with Chorizo
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 servings
Cuisine: Spanish
Ingredients: 2 teaspoons pure mild chile powder, like ancho, or pimentón (Spanish smoked paprika), or to taste; 2 teaspoons pure mild chile powder, like ancho, or pimentón (Spanish smoked paprika), or to taste; 2 teaspoons pure mild chile powder, like ancho, or pimentón (Spanish smoked paprika), or to taste; 2 teaspoons pure mild chile powder, like ancho, or pimentón (Spanish smoked paprika), or to taste; 1 tomato, preferably peeled, roughly chopped (or a couple of canned plum tomatoes, chopped); 1 tomato, preferably peeled, roughly chopped (or a couple of canned plum tomatoes, chopped); 1½ cups Arborio or other short-grain rice; 1½ cups Arborio or other short-grain rice; ½ to 1 pound chorizo or other dry sausage (linguiça, kielbasa, or “Italian”, sausage are all fine), sliced; ½ to 1 pound chorizo or other dry sausage (linguiça, kielbasa, or “Italian”, sausage are all fine), sliced; ½ to 1 pound chorizo or other dry sausage (linguiça, kielbasa, or “Italian”, sausage are all fine), sliced; 2 tablespoons extra virgin olive oil; 1 tablespoon minced garlic; ½ to 1 pound chorizo or other dry sausage (linguiça, kielbasa, or “Italian”, sausage are all fine), sliced; ½ to 1 pound chorizo or other dry sausage (linguiça, kielbasa, or “Italian”, sausage are all fine), sliced; ½ to 1 pound chorizo or other dry sausage (linguiça, kielbasa, or “Italian”, sausage are all fine), sliced; Large pinch of saffron threads, about 1 teaspoon, or ½ teaspoon ground turmeric; Large pinch of saffron threads, about 1 teaspoon, or ½ teaspoon ground turmeric; 2½ cups chicken or beef stock, preferably homemade; 2½ cups chicken or beef stock, preferably homemade; Salt and black pepper to taste; Salt and black pepper to taste; Chopped fresh parsley leaves for garnish

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

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.

Ingredients

2½ cups chicken or beef stock, preferably homemade
Large pinch of saffron threads

Europe
Spain
Side dish
Mediterranean

Method

Warm the stock gently in a saucepan with the saffron. Put the oil in a deep skillet with a lid over medium heat. A minute later, add the chorizo. 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.
Add the tomato and the sto