Chorizo Pilaf
This tasty chorizo and tomato rice dish is bursting with flavor from the smoked paprika and garlic. The succulent chorizo adds a delightful smokiness to the dish, complemented by the fragrant lemon zest and fresh parsley. A comforting and satisfying meal that is sure to become a family favorite.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
40M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 488 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 58 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 19 grams protein
- Sodium Content: 1.4 milligram of sodium
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