Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Just a small amount of saffron gives this dish a golden appearance and a pungent aroma. If you don't have saffron, double the turmeric. Eliminate defrosting by adding the frozen green peas to the rice during the last several minutes of cook time. They'll thaw and cook briefly, leaving them perfectly crisp-tender.
Ingredients[]
- 3 (3 1/2-ounce) bags boil-in-bag long-grain rice
- 1 cup frozen green peas
- 1/4 cup hot water
- 1/4 teaspoon saffron threads
- 1 cup (4 ounces) thinly sliced Spanish chorizo sausage
- 1 1/2 pounds medium shrimp, peeled and deveined
- 1 teaspoon bottled minced garlic
- 1/2 teaspoon paprika
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon crushed red pepper
- 1 (14.5-ounce) can diced tomatoes with green peppers and oregano
Directions[]
- Cook rice in boiling water 7 minutes.
- Add peas; cover and cook 3 minutes.
- Drain well; set aside.
- While rice cooks, combine hot water and saffron threads in a small bowl.
- Heat a large nonstick skillet over medium-high heat.
- Add chorizo, and cook 3 minutes or until lightly browned, turning once.
- Add shrimp and next 4 ingredients, and sauté 3 minutes.
- Add saffron mixture and tomatoes, and bring to a boil.
- Reduce heat, and simmer 4 minutes, stirring occasionally.
- Stir in rice and peas.
Yield: 6 servings (serving size: 1 cup)