I came across this dish by mistake when I was doing an internet search for a Chorizo Pilaf. Neither of the two recipes I found particularly took my fancy so I mixed them up a bit, added some of my own ingredients and voila! A great dish to make when entertaining as the last 22 minutes of cooking don’t need much attention.
Serves 4
2 tbsp olive oil
1 onion, Sliced
250g Chorizo Sliced
4 Garlic Cloves Crushed
1 Red Chilli deseeded and finely sliced
2 tsp paprika
1 tsp ground cumin
400g can chopped tomatoes
250g Basmati Rice
600ml Chicken stock
2 Bay leaves
Small bunch fresh coriander
Lemon wedges to serve
Heat one tablespoon of oil over a medium heat in a saucepan and fry the chorizo slices on each side until slightly golden. Set aside and drain on kitchen paper. There should be enough oil left from the chorizo so in the same pan over a medium heat add the onions cooking until translucent. Next add the garlic, chilli, paprika and cumin and cook for 2 minutes stirring. Add the tomatoes and bubble for 5 minutes before adding the chorizo, rice, stock and bay leafs. Mix everything well together and cook over a low heat for 12 minutes. Remove from the heat and leave to steam for 15 minutes. Remove the bayleaves, stir through the coriander and serve with the lemon wedges for squeezing over. Yum!