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Rice Pilaf with Chorizo, Olives and Fennel

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  • Servings: 6

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KEY: Fall, Beans, Grains & Legumes, Side Dishes, Basic/Easy, Fast, Web Exclusive, Dinner

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  • 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 this recipe

  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.
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