New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Shelley Wiseman
total prep 789 calories/serving
- Cook onions and garlic in olive oil in a 12-inch skillet over medium heat, stirring, until softened, about 8 minutes. Add rice and cook, stirring, 1 minute to coat grains. Add wine and boil, stirring, until most of wine is absorbed, about 1 minute. Stir in chorizo, chicken broth, bay leaves, salt, and pepper and bring to a boil. Boil mixture over medium-high heat, uncovered, 5 minutes. Cover skillet tightly, turn heat to low, and cook until rice has absorbed the liquid and is al dente, about 15 minutes. Remove skillet from heat and let stand covered 5 minutes. Sprinkle with parsley and serve.