Chorizo pilaf
Ingredients
- Step 1 1 tbsp olive oil
- Step 2 1 large onion , thinly sliced
- Step 3 250g baby cooking chorizo , sliced
- Step 4 4 garlic cloves , crushed
- Step 5 1 tsp smoked paprika
- Step 6 400g can chopped tomato
- Step 7 250g basmati rice
- Step 8 600ml stock
- Step 9 1 lemon , zest peeled off in thick strips, plus wedges to serve
- Step 10 2 fresh bay leaves
- Step 11 small bunch parsley , chopped
Calories: 488
Carbohydrate: 58 g
Protein: 19 g
Fat: 18 g
Cook time: 50 minutes
Prep time: 10 minutes
Total time: 60 minutes
Servings: 4
TAGS
Dinner
Main course
Mexican
Baked rice
Basmati rice
Everyday
Five a day
Good Food
Low calorie
Make it tonight
Paella
Paprika
Risotto
Slow cooked
Slow-cook
Spanish sausage
White rice
Directions
- Step 1 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.
- Step 2 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.
- Step 3 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.