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| Photo: Chorizo pilaf recipe |
The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chorizo pilaf Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Chorizo pilaf.
Falling somewhere between a paella and a risotto, this slow-cooked basmati rice pot has deep paprika flavours
Easy
Serves 4
Prep 10 mins
Cook 40 mins
Ingredients
1 tbsp olive oil
1 large onion , thinly sliced
250g baby cooking chorizo , sliced
4 garlic cloves , crushed
1 tsp smoked paprika
400g can chopped tomatoes
250g basmati rice
600ml stock
1 lemon , zest peeled off in thick strips, plus wedges to serve
2 fresh bay leaves
small bunch parsley , chopped
Method
Heat the oil in a large pan with a lid. Add the onion and cook for 5-8 mins until soft and golden. Push to the side of the pan and add the chorizo. Cook until lightly browned and some of the oils are released into the pan.
Add the garlic and paprika, then the tomatoes. Bubble over a medium heat for 5 mins, then add the rice, stock, lemon zest and bay leaves. Stir everything together well and bring to the boil. Put the lid on and cook over a very low heat for 12 mins.
Turn off the heat and leave to sit and steam for 10-15 mins. Stir through the parsley and serve with lemon wedges for squeezing over.
Nutrition per serving
488 kcalories, protein 19g, carbohydrate 58g, fat 18 g, saturated fat 6g, fibre 3g, sugar 9g, salt 1.4 g
Recipe from Good Food magazine, June 2012.
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