Name: Chorizo rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 cups of cooked rice (basmati or brown); 150g cooking chorizo (spicy, if liked); 1 tsp sweet paprika; 1 large clove of garlic; 150g green beans; 150g cherry tomatoes; 3 spring onions; 1 Tbsp chopped fresh herb of your choice (parsley, coriander, basil, chive, dill)

Chorizo rice

18 Aug 2016

by Dinna

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

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

2 cups of cooked rice (basmati or brown)
150g cooking chorizo (spicy, if liked)
1 tsp sweet paprika
1 large clove of garlic
150g green beans
150g cherry tomatoes
3 spring onions
1 Tbsp chopped fresh herb of your choice (parsley, coriander, basil, chive, dill)

Instructions

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.