My old housemate used to make something similar to this all the time and I often randomly get a craving for it. It’s properly comforting because it’s basically just a big bowl of rice, with salty, meaty chunks of smoky chorizo which are offset by sweet red pepper chunks and tomato and cut through with a squeeze of lemon and some fresh parsley.
As with all my recipes, this one is really easy to make and pretty fast because I’m a lazy/impatient cook.
Easy chorizo & red pepper rice
Serves 2
Prep: 5 mins
Cook: 25 mins
150g rice (short or long grain or basmati)
Approx. 80g chorizo, sliced into half moons
olive oil
1 red onion, finely chopped
1 red pepper, roughly chopped into chunks
¼ tsp smoked paprika
2 tbsp tomato puree
½ a chicken stock cube
½ lemon
Large handful parsley, finely chopped
Approx. 25g feta, crumbled (optional)
- Cook the rice in boiling water, following pack instructions.
- In a large frying pan, dry-fry the chorizo slices on a medium-high heat for a minute or two on each side, until they’re browning at the edges and have released all of their delicious oil. Remove with a slotted spoon and set aside.
- Tip the onions into the pan with the chorizo oil, add a pinch of salt and cook on medium-high for around 10-15 minutes, stirring to stop them from catching. After around 5 mins, chuck in the red peppers. If its looking dry at any point, add a splash of olive oil.
- Once your rice is cooked, drain and set aside. Meanwhile, in the frying pan, your onions and peppers should be soft. Sprinkle in the smoked paprika and stir for a minute, then add 2 tbsp tomato puree and 50ml water. Crumble in half (or a whole if you like things super salty) of a chicken stock cube and stir into the water to dissolve.
- Tip the rice and chorizo into the frying pan with the peppers and onions and stir everything to combine. Squeeze in the juice of about half a lemon and finish with chopped parsley and feta (if using).
Anna Lawson eats... 