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Ingredients

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

Directions

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.