Chorizo rice
When you have leftover cooked rice you can make plenty of other meals with it! This Chorizo rice is a good example which can be made in just 10 minutes. It’s a perfect meal for a midweek supper! You can serve it warm or at room temperature – so it’s just right for picnics and lunchboxes too! See here if you need to cook rice very simply.
Ingredients
Method
- Measure out the rice. If you don’t have any pre-cooked rice, cook about 100g as explained here.
- Remove the skin of the chorizo and dice. Cut the tomatoes in half. Finely chop the garlic. Chop each bean into 3 pieces. Slice the spring onions.
- Heat a frying pan and cook the chorizo until it releases its fat and becomes golden. Add the paprika, garlic, tomatoes and beans. Put a lid and cook for 5 minutes. Stir it – if it’s too dry add a splash of water or red wine vinegar. Cook for another 3-4 minutes until the beans are tender and tomatoes are soft.
- Stir in the rice, herbs and spring onions. Season to taste. Warm through to your liking, then serve.