Easy chorizo & red pepper rice

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)

  1. Cook the rice in boiling water, following pack instructions.

  2. 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.

  3. 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.

  4. 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.

  5. 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).

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