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Chorizo & rice pilaf

Method

  • Heat a little oil in a wok (or large, deep heavy-bottomed pan) and gently sauté the onion and garlic and tender.
  • Add the chorizo, mix until well coated in the oil and cook until lightly coloured.
  • Then add the paprika and bay leaves. Mix well and briefly cook to toast.
  • Add the tomatoes with a little salt and pepper. Mix well and bring to the boil.
  • Then add the rice, stock and the grated rind of 1 lemon. Stir well, tightly cover and bring to the boil again. Turn down the heat and gently simmer for about 12 mins until most of the liquid has been absorbed and the rice is tender.
  • When ready, stir through the coriander with the juice of ½-1 lemon and serve in individual bowls.

Ingredients

  • olive oil
  • 1 large onion, finely chopped
  • 2-3 plump garlic cloves, crushed
  • 250 gm chorizo, finely diced
  • 1 heaped tspn smoked paprika
  • 2 bay leaves
  • 1 can diced tomatoes
  • sea salt & freshly ground pepper
  • 250 gm basmati (long grain) rice
  • 600 ml chicken stock
  • 2 lemons
  • 2 tbsp chopped fresh coriander leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm