Chorizo Fiesta Rice
Ingredients
1 tbsp olive oil
1 large onion, thinly sliced
250g baby cooking chorizo, sliced
4 garlic cloves, crushed
1 tsp smoked paprika
400g chopped tomato, canned
250g basmati rice
600ml chicken stock
2 tsp lemon zest
2 bay leaves
Fresh parsley, chopped
Lemon wedges, to serve
Method
To a large pan on medium heat, add the oil. Add the onion and cook until soft and golden. Next, add the chorizo and cook for 10 minutes until browned.
Add in the minced garlic, smoked paprika, and the tomatoes. Allow to simmer for 10 minutes. Add the basmati rice, chicken stock, lemon zest, and bay leaves. Stir gently to combine. Place the lid on the pan, and allow to simmer gently on low heat for 12-15 minutes.
Remove the pan from heat and allow to sit and steam for 15 minutes.
Garnish with fresh parsley, serve hot with fresh lemon wedges, and enjoy!
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