Name: Double One Pot Spanish-Style Chorizo Rice with Parsley & Flaked Almonds
Total time: 45 min
Yield: 2
Cuisine: Spanish
Ingredients: 2 Garlic; 1 tin Tinned Cherry Tomatoes; 1 packet Green beans; 400 g Mild Chorizo; 1 Celery; 1 packet Parsley; 1 packet Basmati Rice; 1 packet Flaked Almonds; 1 Red Onion; 1 sachet Nan's Special Seasoning

HelloFresh

Recipes

Double One Pot Spanish-Style Chorizo Rice

with Parsley & Flaked Almonds

Get up to $175 off

Allergens:

Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total45 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 tin

Tinned Cherry Tomatoes

1 packet

Green beans

400 g

Mild Chorizo

Celery

1 packet

Parsley

1 packet

Basmati Rice

1 packet

Flaked Almonds

(Contains: Almond; )

Red Onion

1 sachet

Nan's Special Seasoning

Nutrition Values

Calories1020 kcal

Energy (kJ)4250 kJ

Fat53.5 g

of which saturates20 g

Carbohydrate83.7 g

of which sugars17.5 g

Dietary Fibre7.4 g

Protein48.7 g

Sodium2280 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Trim and halve green beans. • Finely chop celery, red onion and mild chorizo. • Heat a large saucepan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.

• Return saucepan to medium-high heat, with a drizzle of olive oil. Add chorizo and green beans, and cook until browned, 5--7 minutes (Cook in batches if your pan is getting crowded). Transfer to a bowl.

• Return saucepan to medium-high heat with a drizzle of olive oil. Cook onion and celery, stirring, until soft, 3-5 minutes. • Add Nan's special seasoning and garlic paste, and cook, stirring, until fragrant, 1 minute.

• Add basmati rice and stir to coat. Add tinned cherry tomatoes, brown sugar and the water, then bring to boil. • Cover and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Return chorizo and beans to pan then add butter, and stir to combine. Season to taste.

• Divide Spanish-style chorizo paella rice between bowls. • Tear over parsley and sprinkle with flaked almonds. Enjoy!