This is one of my favorite recipes…a simple one pot. The original recipe calls for chicken and spicy sausage, but I find the spicy sausage enough. I recently made it for my birthday party and it was a hit. A bit of sweet and spicy…
Seville Arroz
1 to 1.5 lbs spicy sausage, preferably andouille or chorizo (Trader Joe’s makes a decent andouille); half length-wise and then cut into bite-sized 1/2 moons
1 vidalia onion, chopped
1 garlic clove minced
1 red pepper, chopped
1 yellow pepper, chopped
2 cups brown rice
1 8 ounce can tomato puree
1 quart chicken broth
1 zest of 1/2 orange
1 orange cut into segments and the segments halved
1/2 cup slivered almonds
Heat a teaspoon of olive oil in a heavy bottom pot. When hot, add the sausage and cook until just starting to brown. Remove sausage, add onions, garlic and peppers and cook until glistening and onions are transparent. Add the rice and stir until coated with the oils. Add sausage, tomato sauce and broth. Bring to a boil, cover and simmer until rice is almost cooked through and liquid almost absorbed. Add the orange zest, orange segments and almonds, mix thoroughly. Serve when broth is absorbed completely.
Sprinkle with cilantro if desired.
Serve as a main course or like a risotto appetizer.
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