Rice with Chorizo

INGREDIENTS:

1 bay leaf
1/4 cup of pure Spanish olive oil
4 to 6 medium size chorizos
-(5 to 6 inches), cut into 1/4 inch
-rounds
1 medium size onion, finely chopped
1 medium size green bell pepper,
-seeded and finely chopped
2 cloves of garlic, finely chopped
1 cup of drained and chopped
-canned whole tomatoes
1/2 a cup of dry sherry
1/4 teaspoon powdered saffron or
-3 to 4 saffron threads, crushed
2 teaspoons salt or to taste
1/4 teaspoon freshly ground black
-pepper
2 cups of long grain white rice
3 cups of water

On low heat in a medium size saucepan heat the oil until fragrant, then cook
the chorizo, onion, bell pepper, with the garlic, stirring, until vegetables
are tender, for about 6 to 8 minutes.

Cook tomatoes, sherry and the bay leaf for at least 10 minutes. Raise the heat
to high.

Add saffron, pepper, salt, rice and water, and cook until all of the water
has been absorbed and small the craters appear over the top of the rice, for 15
to 20 minutes.

Finally, reduce the heat to low, cover and simmer, stirring several times with
a fork, till the rice is dry and fluffy for about 10 to 15 minutes.

Finally, transfer the rice to a serving the platter and serve it hot or warm.

Serves 6 People