I love this kind of recipe. You know the one that mostly uses ingredients you’ll find in the pantry. Rice, stock, tinned tomatoes – building blocks for so many simple dinners.
Throw in some spices for flavour, veggies, either fresh or frozen, for goodness, and top with golden chorizo – for no other reason that it tastes brilliant and always gets the kids over the line with any meal.
“What is this green bit?” one child might say, staring at his fork.
“Yum, isn’t this Chorizo amazing!” I will reply, hoping to distract the enquiring child from realising I did indeed put asparagus in AGAIN!
The original recipe is a Bill Granger classic from Delicious Magazine October 2012.
I have left out the marinated roasted red capsicum simply because that is a more expensive item that won’t always be in a normal pantry and I added more vegetables, of course.
Once again, don’t be a slave to the recipe. If you hate beans or don’t have any asparagus, use whatever vegetables you have in the fridge or freezer.
We are a family of Chorizo lovers, but if you don’t have any or don’t like it, just simply leave it out. It will then become a fragrant vegetarian rice dish.
- 1 tablespoon olive oil
- 2 garlic cloves, crushed
- 1 teaspoon each of ground cumin, paprika and coriander
- 1 1/2 cups (300gm) basmati rice
- 400gm tin crushed tomatoes
- 3-4 cups chicken or vegetable stock
- 200gm green beans, cut into 3-4cm lengths (frozen works well too)
- 1 bunch of fresh asparagus, woody ends trimmed, cut into 3-4cm lengths
- 250gm (2) chorizo, cut into thin rounds
- fresh coriander or parsley, chopped to garnish
- Heat oil in a large frying pan over medium-high heat.
- Add the garlic and spices and cook for 1-2 minutes.
- Stir in rice and mix well.
- Pour in the tomatoes and 3 cups chicken stock.
- Bring to the boil, cover the pan and reduce the heat to a simmer.
- Cook for about 30 minutes, or until the stock has been absorbed and the rice is cooked.
- You will need to check it a few times, and give it a stir to prevent it from sticking. If the stock is all absorbed and the rice isn't quite cooked, add more stock, 1/2 cup at a time.
- Add the beans and asparagus, and cook for a further 5 minutes until they are slightly soft, but still bright green.
- In another frying pan, over medium heat, cook the chorizo rounds until they are golden brown.
- Throw the chorizo and fresh herbs on top of the rice and serve straight from the pan.