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Serving Size: 4 Preparation Time :0:00
Categories: Casseroles


1 pound Turkey cutlets --cut 1/2"
3/4 pound Chorizo or other sausage -- cut in slices
1 medium Onion--thinly sliced
1 small Red bell pepper
1 1/4 tablespoons Olive oil
2 medium Dried hot red chilies
1/4 teaspoon Dried thyme
1 each Bay leaf
1 1/2 cups Long grain rice
1/2 cup Dry white wine
1 3/4 cups Chicken stock
8 ounces Can Italian tomatoes
1/4 teaspoon Saffron


x Salt and ground pepper 3/4 c Frozen peas; thawed

Heat oil in a 3 quart Dutch oven; add turkey and saute until lightly browned, about 4 minutes. Add sausage and saut 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. (wrv)

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