Spicy Chorizo Skillet Dinner
1 teaspoon olive oil
10 to 12 ounces dry chorizo smoked sausage links, sliced on the diagonal, 1/8-inch thick
1 cup chopped onion
1 cup uncooked long-grain white rice
2 cups lower-sodium vegetable broth
1 (14.5-ounce) can petite diced tomatoes, with juices
1/3 cup sliced stuffed Manzanilla olives
1-1/2 teaspoons dried marjoram
1/2 teaspoon dried thyme
2 cups green peas, fresh or frozen and thawed
- In a 12-inch heavy nonstick
skillet, heat oil over medium heat. Add
chorizo and cook just until heated through,
stirring frequently. Remove sausage and
drain all but 1 teaspoon fat.
- Add onion to hot pan drippings and sauté until onion is soft, stirring to scrape up any browned bits. Add rice and stir well, coating rice with onions.
- Stir in broth, tomatoes, olives and herbs. Return sausage to the skillet and combine all.
Cover pan with tight fitting lid and
immediately reduce heat to low. Gently
simmer, stirring occasionally, until most of
the liquid is absorbed and rice is tender,
about 15 minutes.
in peas and cook 2-3 more minutes until peas
are hot, rice is tender and no liquid
Download a printable version