Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light November 2005

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Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

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Directions

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  • Combine broth and saffron in a small saucepan over low heat; bring to a simmer. Remove from heat.

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  • 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.

Nutrition Facts

297 calories; calories from fat 30%; fat 9.8g; saturated fat 3.3g; mono fat 4g; poly fat 1.6g; protein 25.5g; carbohydrates 26.2g; fiber 3.1g; cholesterol 54mg; iron 2.6mg; sodium 746mg; calcium 61mg.
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