Spanish Chorizo and Sweet Pepper Rice
Print recipe
| Serves | 2 |
| Prep time | 5 minutes |
| Cook time | 15 minutes |
| Total time | 20 minutes |
| Meal type | Lunch, Main Dish |
| Misc | Serve Hot |
| Occasion | Barbecue, Casual Party, Halloween |
| Region | Spanish |
| By author | Karen Burns-Booth |
A delicious one-pan dish that uses ready-cooked rice for speed and convenience; this dish is on the table in 20 minutes from start to finish, and is the perfect "after work" supper dish for two.
Ingredients
- 1 tablespoon olive oil
- 1 onion, peeled and finely diced
- 4 small sweet peppers, trimmed and diced (orange and yellow)
- 50g cherry tomatoes
- small bunch of fresh chives, snipped (plus extra for garnish)
- 100g fresh smoked chorizo sausage, skinned and cut into slices
- 1 x 250g sachet ready cooked brown rice (I used Tilda Roasted Vegetable Brown Basmati Rice)
- salt and pepper to taste
Note
A delicious one-pan dish that uses ready-cooked rice for speed and convenience; this dish is on the table in 20 minutes from start to finish, and is the perfect "after work" supper dish for two.
Directions
| Step 1 | Pour the oil into a saute pan or frying pan that has a lid, and fry the onion, sweet peppers, cherry tomatoes, chives and chorizo sausage until the onion and peppers are soft and the chorizo is just starting to go brown around the edges. |
| Step 2 | Add the pre-cooked rice and stir well; cook with the lid on the pan for 3 to 4 minutes until the rice is hot. Add salt and pepper to taste. |
| Step 3 | Serve immediately with extra freshly snipped chives in warmed bowls. |
