Orange & Black Rice with Sausage
- 2 Tbsp Olive Oil
- 3/4 C finely diced White Onion
- 1 C canned diced Tomatoes
- 1/4 Tsp Paprika
- 2 cloves very thinly sliced Garlic
- 1 1/2 C Jasmine Brown Rice or Brown Rice
- 3 1/4 C Chicken Stock
- 1/2 C Morrocan Olives or Black Olives with pits
- 1 C peeled Pumpkin wedges cut in half, 1/4” thick
- 4 oz Cured Chorizo peeled and sliced to . thickness, cut on the diagonal
- 1/2 C frozen Peas
Preheat a large skillet to medium heat and add oil and onions. Sweat onions until translucent and
softened, approximately 2 to 3 minutes. Add tomatoes and paprika then simmer for another 3
minutes. Add garlic then rice and stir together. Add chicken stock and stir gently, shake the pan so
that the rice settles flat. Bring to the boil and reduce to a slow simmer.
Evenly distribute pumpkin and olives in the pan and simmer until rice is al dente, approximately 10
minutes. Reduce heat to low and evenly sprinkle peas over the pan and stand the chorizo slices in the
rice, making sure to evenly distribute them in the pan. Cook for 10 minutes or until rice is fully cooked
and chorizo and peas are heated through, serve immediately with lemon wedges.
