| Ingredients | | | 1 | pound | turkey, cutlets, cut 1/2 inch strips | | | 3/4 | pound | chorizo, or other sausage, cut in slices | | | 1 | each | onion, thinly sliced | | | 1 | each | bell pepper, red | | | 1 1/4 | tablespoon | olive oil | | | 2 | each | chilies, red, hot, dried | | | 1/4 | teaspoon | thyme, dried | | | 1 | each | bay leaf | | | 1 1/2 | cup | rice, long grain | | | 1/2 | cup | wine, dry, white | | | 1 3/4 | cup | chicken stock | | | 8 | oz | tomatoes, italian, can | | | 1/4 | teaspoon | saffron | | | 1 | | salt, and pepper, ground | | | 3/4 | cup | peas, frozen, thawed | | | | | |
Directions:
| Heat oil in a 3 quart dutch oven; add turkey and saute until lightly browned, about 4 minutes. Add sausage and saute it until lightly browned. Add the onions, chiles, thyme, and bay leaf; cook over low heat until onions soften, about 5 minutes. Add the bell pepper and rice, stirring to coat with oil. Add the wine, chicken stock, tomatoes, saffron, 1/4 tsp salt and 1/4 tsp pepper. Bring to boiling; reduce heat and simmer, covered until rice is tender, 18 to 20 minutes. Remove from heat; stir in peas; cover and let stand for 2 minutes; adjust seasonings and serve immediately.
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