Chili Chorizo Pilaf

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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

SCC Chili Chorizo Pilaf pic

 

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!

 

SCC Chili Chorizo Finish

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