- 3 1/3 cups water
- 1 tablespoon olive oil
- 1/4 teaspoon crumbled saffron
- Salt
- 1 1/2 cups long-grain rice
- 1 1/2 cups red-wine vinaigrette
- 1 each red and green bell pepper, diced (1/4 inch)
- 1/2 cup diced (1/4 inch) red onion
- 1/2 cup diced (1/4 inch) dry chorizo sausage
- 1/3 cup dried currants
- 1/4 cup chopped flat-leaf parsley
- Salt and pepper, to taste
- Bring the water, olive oil, saffron and salt to a boil in a pot. Stir in the rice and simmer, covered, for 20 minutes. Remove from heat, fluff rice with a fork and transfer to a bowl. Toss with the vinaigrette, then let cool.
- Toss with the remaining ingredients. Adjust seasonings. Add additional vinaigrette if necessary. Serve at room temperature.