Recipe courtesy of Tori Ritchie

Ranchero Rice

  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
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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

  1. 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.
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