Double One-Pan Spanish-Style Chorizo Rice
with Parsley & Lemon
This Spanish-style rice dish is packed full of goodness, with a rich tomato base, smokey chorizo and tender veggies. It’s a true one-pot wonder, all it needs is a little bit of time to let the magic happen!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Garlic
1 tin
Tinned Cherry Tomatoes
1 packet
Green beans
400 g
Mild Chorizo
1
Red Onion
1 packet
Parsley
1 packet
Basmati Rice
1 packet
Flaked Almonds
(Contains: Almond; )
1 sachet
Nan's Special Seasoning
Nutrition Values
Utensils
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 chorizo 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 rice between bowls. • Tear over parsley and sprinkle with flaked almonds. Enjoy!
