Recipe courtesy of Tori Ritchie
Ranchero Rice
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 4 to 6 servings
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 4 to 6 servings
Ingredients
3 tablespoons olive oil
1 red or yellow onion, chopped
1 andouille or linguica sausage, diced
1/2 teaspoon dried thyme
3/4 pound romano beans or green beans, cut into 1-inch lengths
1 cup short-grain rice, such as Arborio, Valenciana, or California short-grain
1 (14 ounces) can chopped tomatoes, with their juice
1 cup water
Pinch saffron
Directions
- In a wide frying pan or saute pan over high heat, warm oil and add onion and sausage; cook, stirring, until onion is soft, about 5 minutes. Add thyme, beans, and rice and stir until well-coated with oil. Stir in tomatoes and water and bring to a boil; add saffron and mix well. Reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender, about 20 minutes.
