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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 3 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Measure out the rice. If you don't have any pre-cooked rice, cook about 100g as explained here.
  2. 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.
  3. 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.
  4. Stir in the rice, herbs and spring onions. Season to taste. Warm through to your liking, then serve.