1. Combine broth and saffron in a small saucepan over low heat; bring to a simmer. 2. Remove from heat. 3. Heat a large nonstick skillet over medium-high heat. 4. Coat pan with cooking spray. 5. Add chorizo to pan; cook 5 minutes or until browned, stirring to crumble. 6. Remove chorizo from pan with a slotted spoon; drain on paper towels. 7. Add onion and pepper to pan; cook 5 minutes or until lightly browned. 8. Add garlic; cook 2 minutes. 9. Add rice; cook 3 minutes, stirring constantly. 10. Add wine and paprika; cook 1 minute or until liquid evaporates, scraping pan to loosen browned bits. 11. Stir in broth mixture and tomatoes; bring to a boil. 12. Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed, stirring occasionally. 13. Gently stir in turkey, peas, and parsley; cook 2 minutes or until thoroughly heated. ---------------------------------------------------------------------------
Nutrition
Ingredients
