One-Pot Spanish-Style Chorizo & Chicken Rice
with Parsley
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
1 packet
green beans
1 stalk
celery
½
Onion
1 packet
Mild Chorizo
2 clove
garlic
1 sachet
Nan's Special Seasoning
1 packet
basmati rice
1 tin
tinned cherry tomatoes
1 packet
parsley
1 packet
Diced Chicken
Not included in your delivery
olive oil
½ tbs
brown sugar
1 cup
water
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Trim and halve green beans. • Finely chop celery, red onion and mild chorizo. • Finely chop garlic.
• Return saucepan to medium-high heat, with a drizzle of olive oil. Add chorizo, diced chicken and green beans, and cook until browned, 5--7 minutes. 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, 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, chicken and beans to pan then add butter, and stir to combine. Season to taste.
• Divide Spanish-style chorizo and chicken paella rice between bowls. • Tear over parsley. Enjoy!
