Chorizo and Sun Dried Tomato Rice With Spinach

If you like spicy food, this dish is definitely for you. I originally found this recipe on Whole Foods' website. Most of the time when I find a recipe, I add and delete various ingredients, but with this one, the only thing I left out was the extra paprika. Chorizo sausage is a spicy sausage that contains garlic, chili powder as well as other spices, and the chorizo I purchased had enough spice for me. If you like really, really spicy food, you may want to add more smoked paprika.

Chorizo and Sun Dried Tomato Rice With Spinach

Ingredients
1 pound fresh chorizo sausage
1 cup diced onion
3 tablespoons finely chopped garlic
1 1/2 cups medium or long grain rice
3 ounces sun-dried tomatoes (about 3/4 cup) (not packed in oil), diced
1 teaspoon smoked paprika (I left this out but you may want to include)
2 teaspoons dried oregano
4 cups low-sodium chicken broth
5 ounces baby spinach (about 4 cups packed)

Method
Preheat a Dutch oven or heavy deep skillet over medium high. Squeeze sausage from casing into pan, crumbling it into small pieces. Add onion and cook until chorizo is browned around edges and onions are translucent, about 5 minutes. Stir in garlic, rice, sun-dried tomatoes, smoked paprika and oregano. Cook, stirring constantly, until rice is toasted and aromatic, 1 to 2 minutes. Stir in broth and cover pan. Reduce heat to low and cook for 20 minutes, until rice is just tender. Remove from heat and let sit for 5 to 10 minutes, still covered, to allow rice to fully absorb liquid. Remove cover, add spinach and toss to combine until spinach wilts. Serve immediately.

Serves 6-8