Spanish Style Rice with Fish and Chorizo
Ingredients
- 1/4 cup vegetable oil
- 1 pound monkfish tail, cut into 1 1/2-inch pieces
- Kosher salt and freshly ground pepper
- 2 links Spanish-style dried chorizo (about 6 ounces), thinly sliced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 bunch cilantro, leaves and tender stems chopped
- 1 1/4 cups short-grain white rice (preferably bomba or arborio)
- 2 1/4 cups low-sodium chicken broth
- 1/3 cup pimento-stuffed olives, drained
- 1/2 cup jarred roasted red peppers, drained and sliced
- Juice of 1 lemon
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