September 4, 2009, Newsletter Issue #231: Olla Podrida
Tip of the Week
2 Tbsp olive oil
1 onion, diced
2 stalks celery, diced
1 clove garlic, minced
3/4 cup rice
1/4 tsp saffron
1/2 pound smoked sausage, sliced
1 (15 ounce) can Garbanzo beans, drained
1/2 pound chicken, cooked, diced
1 (15 ounce) can Black-eyed peas
4 cups chicken broth
4 cups water
Heat the oil in a skillet. Add the onion, celery, and garlic. Cook until just soft, but not browned. Set aside. Add the saffron to 2 cups of water. Add the rice. Bring to a boil in a saucepan. Cover and reduce the heat. Cook for 20 minutes. Set aside.
Place the remaining ingredients in a large soup pot. Add the onion mixture. Bring to a boil. Reduce the heat and simmer 30 minutes. Place a small amount of the cooked rice in the bottom of a soup bowl. Top with a serving of the hot soup.
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