*  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
 
 1. Bring the chicken broth to a boil in a large, heavy pot. Add the rice, 1
 1/2 teaspoons salt and saffron; stir well. Reduce heat to medium, cover and
 cook for 10 minutes.
 
 2. 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.
 
 3. Add teh 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, 45g carbohydrates, 12g protein, 22g
 fat, 25mg cholesterol.
 
                    - - - - - - - - - - - - - - - - - -