Easy Chorizo & Chargrilled Capsicum Rice

Name: Easy Chorizo & Chargrilled Capsicum Rice with Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 onion; ½ tin sweetcorn; 1 packet Mild Chorizo; 20 g butter; 1 packet garlic paste; 1 packet basmati rice; 1.5 cup boiling water; 1 sachet Chicken-Style Stock Powder; 1 bag baby spinach leaves; 1 drizzle red wine vinegar; 1 packet Chargrilled Capsicum Relish; 1 sachet Berbere seasoning; 1 packet Greek-Style Yoghurt

with Yoghurt

Get up to $175 off

Oops, we've done it again – put a clever twist on a weekday dinner to bring you something new and exciting, with flavours we know you love! Our latest creation is a warm bowl of mildly spiced chorizo, chargrilled capsicum rice and yoghurt to cool those tastebuds off.

Keep an eye out... Due to recent sourcing challenges, we’ve replaced tomato with sweetcorn, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:

Milk

•Sulphites

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

onion

½ tin

sweetcorn

1 packet

Mild Chorizo

1 packet

garlic paste

(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

basmati rice

1 sachet

Chicken-Style Stock Powder

1 bag

baby spinach leaves

1 packet

Chargrilled Capsicum Relish

(Contains: Sulphites; )

1 sachet

Berbere seasoning

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

1.5 cup

boiling water

1 drizzle

red wine vinegar

Nutrition Values

/ per serving

Energy (kJ)3493 kJ

Fat43.1 g

of which saturates17.6 g

Carbohydrate86.1 g

of which sugars9.8 g

Protein30.1 g

Sodium2962 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.

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. Thinly slice brown onion. Roughly chop mild chorizo. Drain sweetcorn (see ingredients).

• In a medium saucepan, melt butter with a dash of olive oil over a medium heat. Cook garlic paste and Berbere seasoning until fragrant, 1 minute. • Add basmati rice, boiling water (1 1/2 cups for 2 people / 3 cups for 4 people), chicken-style stock powder and a generous pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. • Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has been absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• When rice is set aside to steam, heat a large frying pan over a high heat with a drizzle of olive oil. • Cook chorizo, sweetcorn and onion, tossing, until golden, 5-7 minutes. • When rice is done, add chorizo, corn, onion, baby spinach leaves, chargrilled capsicum relish and a drizzle of red wine vinegar to rice. Stir to combine, then season to taste.