Double One-Pan Smokey Spanish Chorizo Rice
with Parsley & Flaked Almonds
- Almond
- Milk
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!
Ingredients
1 sachet
Nan's Special Seasoning
1 tin
Diced Tomatoes with Garlic & Onion
400 g
Mild Chorizo
1
Celery
1 packet
Parsley
1 packet
Basmati Rice
1 packet
Flaked Almonds
(Contains: Almond; )
2
Garlic
1 packet
Leek
1
Lemon
1 packet
Baby Spinach Leaves
Not included in your delivery
1 drizzle
olive oil
½ tbs
brown sugar
1 cup
water
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop celery.
• Roughly chop mild chorizo.
• Finely chop garlic.
• Slice lemon into wedges.
• Heat a large frying pan over medium-high heat.
• Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a plate.
• Return the pan to medium-high heat with a drizzle of olive oil.
• Cook chorizo until browned, 5-7 minutes. Transfer to a bowl.
• Return the pan to medium-high heat with a drizzle of olive oil.
• Cook celery and sliced leek, stirring, until soft, 3-5 minutes.
• Add Nan’s special seasoning and garlic, then cook, stirring until fragrant, 1 minute.
• To pan, add basmati rice and stir to coat. Add diced tomatoes with garlic & onion, the brown sugar and water, then bring to boil.
• Cover with a lid 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 to the pan, then add baby spinach leaves and the butter. Stir until wilted and combined.
• Season with salt and pepper to taste.
• Divide smokey Spanish chorizo rice between bowls. Sprinkle over flaked almonds.
• Tear over parsley and garnish with lemon wedges to serve. Enjoy!
