Chorizo Rice {Dump & Bake}
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200 g Chorizo (Cut into 1 cm semi circles)
- 1 Onion (Diced)
- 2 Yellow peppers (Sliced)
- 1 tbsp Tomato purΓ©e (tomato paste in USA/CAN)
- 1 tbsp Paprika
- 2 tsp Garlic granules
- 300 g Basmati rice (Rinsed and drained)
- 400 g Tinned chickpeas (Rinsed and drained)
- 400 g Tinned chopped tomatoes
- 700 ml Hot vegetable stock
- 200 g Frozen peas
- 15 g Parsley (Chopped)
Method
- Preheat the oven to 180β fan/350F/200β/Gas Mark 6.
- First bake: Place the chorizo and onion in a baking dish and cook in the oven for 10 minutes until the chorizo has released some of its oil.
- Second ingredients in: Add in the peppers, tomato puree, paprika, garlic granules, rice, chickpeas and tinned tomatoes, along with a good pinch of salt and pepper. Give everything a stir then pour in the hot stock and stir again.
- Cover and bake: Cover the dish with foil and bake for 30 minutes, stirring halfway through. (You want the rice to be submerged in the stock so add a splash more if needed. If, when youβre stirring the rice halfway through, you think it could do with a splash more stock, add some in and stir it in well.)
- Peas in: Add in the peas, give everything a good stir, cover again and bake for 10-15 more minutes until the rice is cooked through. Scatter over the chopped parsley before serving.