I really loved this recipe and will definately make it again. I followed the recipe as written except I left out the tomatoes (unintentionally, just forgot them and didn't miss them either!) and used basmati rice because that was what I had! Yum!
Total time: 42 minutes. Use smoked Spanish paprika for this recipe, as regular paprika will not impart the same rich, smoky flavor. Chorizo is a Spanish sausage that can be fiery or mild but is always well seasoned. Hot Italian sausage is a good substitute.
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- Calories: 297
- Calories from fat: 30%
- Fat: 9.8g
- Saturated fat: 3.3g
- Monounsaturated fat: 4g
- Polyunsaturated fat: 1.6g
- Protein: 25.5g
- Carbohydrate: 26.2g
- Fiber: 3.1g
- Cholesterol: 54mg
- Iron: 2.6mg
- Sodium: 746mg
- Calcium: 61mg
- 2 3/4 cups fat-free, less-sodium chicken broth
- 1/4 teaspoon saffron threads
- Cooking spray
- 2 ounces Spanish chorizo sausage
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 3 garlic cloves, minced
- 3/4 cup uncooked Arborio rice
- 1/4 cup dry white wine
- 1/2 teaspoon smoked Spanish paprika
- 1 (14.5-ounce) can petite diced tomatoes, drained
- 2 cups shredded cooked turkey breast (about 8 ounces)
- 1/2 cup frozen peas, thawed
- 2 tablespoons chopped fresh parsley
- Combine broth and saffron in a small saucepan over low heat; bring to a simmer. Remove from heat.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chorizo to pan; cook 5 minutes or until browned, stirring to crumble. Remove chorizo from pan with a slotted spoon; drain on paper towels. Add onion and pepper to pan; cook 5 minutes or until lightly browned. Add garlic; cook 2 minutes. Add rice; cook 3 minutes, stirring constantly. Add wine and paprika; cook 1 minute or until liquid evaporates, scraping pan to loosen browned bits. Stir in broth mixture and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed, stirring occasionally. Gently stir in turkey, peas, and parsley; cook 2 minutes or until thoroughly heated.
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