6 ounces dry chorizo, halved lengthwise and thinly sliced
1 tablespoon extra-virgin olive oil
1 onion, minced
1 garlic clove, minced
1 fennel bulb—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 thyme sprigs
Salt and freshly ground pepper
How to Make It
Preheat the oven to 425°. 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.
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