Spanish-style chorizo rice

Flavours and colours come together to create a hearty one-pan family dinner that’s budget friendly and ready in 30 minutes.

Spanish chorizo rice. Credit: Frugal Foodie

• serves

  4

• prep

  5 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

• 1 chorizo sausage (about 125 g)
• 1 tbsp olive oil
• 1 small red onion
• 1 small capsicum
• ½ bunch spring onions (green onions)
• 1 cob corn
• 2 cloves garlic, crushed
• 1 tbsp smoked paprika (or to taste)
• 400 g tin diced tomatoes
• 2 cups chicken stock
• 1½ cups white rice
• salt and black pepper, to taste

Instructions

1. Dice the chorizo. Heat the oil in a frying pan (choose one with a lid as you’ll need to cover it later) and fry the chorizo over medium-high heat.
2. As the chorizo is frying, chop the onion and add it to the pan. Give it a little stir so they mix well.
3. Now, remove the core of the capsicum. Chop the capsicum into little chunks and add it to the pan. Stir well. If the pan is too hot, turn the heat down.
4. Slice the spring onion (white and green parts) into rounds. Add it to the pan and give it a stir.
5. Slice off the corn from the cob (use the leftover husk for making a veggie stock). Add the corn kernels to the pan and give it another stir to mix it all up.
6. Now, let’s add some flavour with some crushed garlic and smoked paprika. Stir it all together and cook it for a couple of minutes.
7. Add the diced tomatoes and chicken stock. Finally, stir in the rice, bring to a simmer and add the lid. Let it cook for 20 minutes. (Another option is to cook it in an oven for 20-25 minutes, with the lid on, at 180°C).
8. Once cooked, check the seasoning and add salt if required, then serve.

See Steph de Sousa making this is in Frugal Foodie on SBS Food and SBS On Demand from 20 May.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.