*  Exported from  MasterCook  *

                               Golden Rice

Recipe By     : Parade: Idaho State Journal: 6-27-99
Serving Size  : 8    Preparation Time :0:00
Categories    : Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4 1/2  cups          defatted chicken broth
   2      cups          long-grain rice
   1 1/2  teaspoons     salt
     1/4  teaspoon      crumbled saffron
   1      cup           green peas -- thawed if frozen
   8      ounces        chorizo -- cut in 1/4" dice
   1                    red bell pepper -- cored, seeded and cut
                         -- 1/4 inch dice
   1                    green bell pepper -- cored, seeded and cut
                         -- into 1/4 inch dice
   1                    yellow bell pepper -- cored, seeded and cut
                         -- into 1/4 inch dice
   1      cup           pimiento stuffed green olives
     1/2  cup           diced red onion
     1/4  cup           chopped cilantro leaves or flat leaf
                        parsley
     1/2  cup           red wine vinegrette -- your favorite
                        salt and freshly ground black pepper -- to taste

Bring the chicken broth to a boil in a large, heavy pot. Add the rice, 1
1/2 ts salt and saffron; stir well. Reduce heat to medium, cover and
cook for 10 minutes.

Add the peas and diced chorizo; cook for 10 minutes or until the rice is
tender and the liquid has been absorbed. Remove to a bowl.

Add the red, green, and yellow bell peppers, olives, onion and cilantro;
set aside. Shortly before serving, toss with the vinaigrette and season
with salt and pepper.

Serves 8 to 10

per serving (based on 8): 441 calories, 45 g carbs, 12 g protein,
22 g fat, 25 mg cholesterol.

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