Chorizo Rice
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One pan dinner in under 25 minutes? Say less.
If you have an extra 5-10 minutes to spare, you can leave the rice in the pan without the lid on so that it forms a nice crust underneath.
Ingredients
- 250g chorizo
- 1/2 capsicum
- 1/2 brown onion
- 3 garlic cloves
- 1 cup rice (uncooked)
- 2 tbsp tomato paste
- 1 tbsp paprika powder
- 1 cup stock (1 cup of water with 1 tbsp of stock powder or as directed)
Method
- Dice the onions and capsicum, and finely mince the garlic
- Either slice the chorizo or take it out of its casing, and panfry until it is nicely browned
- Put the chorizo aside and panfry onions and garlic until fragrant
- Add the capsicum, washed rice, paprika powder and tomato paste into the frying pan and toast for a couple of minutes
- Add stock and chorizo, and cover with a lid for 12-15 minutes, or until the rice is cooked. Stir the rice every 5 or so minutes to ensure that it cooks evenly