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Saffron Rice with Chorizo

1/4 cup olive oil
1 large onion, chopped
1 large red bell pepper, chopped
3 large garlic cloves, minced
2 cups long-grain rice
1/4 pound smoked, fully cooked Spanish chorizo or pepperoni, cut diagonally
into 1/4-inch-thick slices
4 cups canned chicken broth
1/4 teaspoon (scant) saffron threads
Salt and pepper
1/4 cup minced fresh parsley

Heat oil in heavy large saucepan over medium heat. Add onion, bell
pepper and garlic and saute until vegetables are tender, about 6
minutes. Add sausage, broth and saffron and bring to boil, stirring
occasionally. Reduce heat, cover and simmer until rice is tender,
about 15 minutes. Remove from heat. Let stand 5 minutes. Season
with salt and pepper. Mix in parsley and serve.

Serves 6.

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