arroz con chorizo
Preparation Time: 15 minutes
Cooking Time: 30-40 minutes
Serves: 4
Ingredients
350g ripe tomatoes, finely chopped
3 red chillies, finely chopped
1 garlic clove, crushed
1 tbsp coriander, chopped
1 small onion, finely chopped
200g chorizo, skin removed & roughly chopped
225g medium grain rice
175ml hot chicken stock
2 courgettes, cut into 1cm pieces
kernels from 1 large sweetcorn cob
salt and pepper
Instructions
A great dish to use up late summer veg!
1. Cook the chorizo in a large pan over a medium heat, stirring continuously until the fat runs out (about 10 minutes).
2. Remove the chorizo, leaving about 2tbsp of fat in the pan. Add the rice to the pan and stir regularly until browned.
3. Mix the tomatoes, chillies, garlic, coriander and onion in a bowl. Add this salsa to the pan, raise the heat and cook until thickened (about 5 minutes).
4. Add the stock to the rice mixture, cover and cook for 5 minutes.
5. Add the chorizo, courgettes and sweetcorn, re-cover and cook for a further 10 minutes. Turn off heat and leave for 5-10 minutes, until the rice is cooked through. Serve garnished with a little extra coriander.
