Spanish Chorizo Rice Recipe
How to make Spanish Chorizo Rice
Method
- Dice the chorizo and fry it off in a large frypan, on medium-high heat.
- As the chorizo is frying, chop the onion and add it to the pan. Give it a little stir so they mix together well.
- Remove the core of the capsicum and chop it into little chunks and add it to the frypan. Stir well. If the pan is too hot, turn the heat down.
- Chop the spring onions, add to the frypan and give it a stir.
- Finally, slice off the corn from the cob (use any leftovers for a veggie stock) and add the corn kernels to the frypan with the other ingredients. Give it another stir to mix it all up.
- Now, let’s add flavour with some crushed garlic and smoked paprika. Stir it all together and cook it for a couple of minutes.
- Then add the diced tomatoes and chicken stock.
- Finally, stir in the rice. Allow it to simmer and pop the lid on. Let it cook for 20 minutes.
- Another option is to pop it in the oven for 20-25 minutes with the lid on at 180°C (160°C fan-forced).
- Once cooked, check the seasoning and add salt if required, then serve.
Recipe: Steph de Sousa – The Frugal Foodie