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Tomato & chorizo rice

Tomato & chorizo rice

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Rating: 5 out of 5.23 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Spanish sausage and sweet smoked paprika flavour this basmati one-pan storecupboard supper with olives and cherry tomatoes

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal494
fat18g
saturates7g
carbs56g
sugars7g
fibre3g
protein22g
salt2.2g
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Ingredients

Method

  • STEP 1

    Heat a large frying pan on a medium-high heat. Add the sliced chorizo halves, cut-side down, and cook until the oil starts to come out and they begin to crisp at the edges.

  • STEP 2

    Tip the onion and garlic into the pan with the chorizo slices, and cook for a few mins more. Stir in the paprika and rice, mix well so that all the grains are coated, then pour in the hot chicken stock and add the roasted peppers. Stir everything, then cover the pan with a lid and cook for 5 mins.

  • STEP 3

    Stir in the tomatoes and olives, and cook 8-10 mins more until the rice is tender and the liquid has been absorbed into it.

Goes well with

Recipe from Good Food magazine, October 2013

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Overall rating

Rating: 5 out of 5.23 ratings
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