My F&W
quick save (...)

Rice Pilaf with Chorizo, Olives and Fennel

  • ACTIVE: 15 MIN
  • FAST
  1. 6 ounces dry chorizo, halved lengthwise and thinly sliced
  2. 1 tablespoon extra-virgin olive oil
  3. 1 onion, minced
  4. 1 garlic clove, minced
  5. 1 fennel bulb—halved, cored and thinly sliced
  6. 1 cup arborio rice
  7. 2 cups water
  8. 1 cup roasted red pepper strips
  9. 1/2 cup pitted green olives, coarsely chopped
  10. 4 thyme sprigs
  11. Salt and freshly ground pepper
  1. 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.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.