Rice Pilaf with Chorizo, Olives and Fennel

1. 1

   Preheat the oven to 425.

2. 2

   In a large ovenproof skillet, cook the chorizo in the olive oil over high heat until lightly browned, about 4 minutes.

3. 3

   Add the onion, garlic and fennel and cook, stirring, until the vegetables are crisp-tender, about 5 minutes.

4. 4

   Add the rice and cook, stirring, for 2 minutes.

5. 5

   Add the water, red pepper strips, olives and thyme, season with salt and pepper and bring to a boil.

6. 6

   Cover and cook in the oven for 20 minutes, or until the rice is tender and the water is absorbed.

7. 7

   Fluff the rice with a fork, discard the thyme sprigs and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.