Rice is nice enough as an accompaniment but it makes for a pretty tasty main evening dish when spruced up right and I always find it so filling – meaning the sweetie cupboard is a little safer at least one night a week. This week I’ve been experimenting with my rice-based meals and this tasty and low(ish) calorie concoction is my favourite.
Makes 2
2 cups of rice
1/4 chorizo ring
1/2 onion
1 green pepper
1 red chilli
Tablespoon paprika
Teaspoon cumin
Splodge tomato paste
1/2 cup water
If you have a rice cooker (get one if you don’t – best.thing.ever), chuck your rice and water in with 1 tablespoon of paprika and boil till it pops. For those without a rice cooker boil your rice as normal with 1 tablespoon of paprika.
Saute your onion, chilli and pepper in the meantime. When your veggies are nice and soft and turning a little brown turn the heat down and add the chorizo. Gently fry until the rice is ready then add the rice. Add the rest of your spices and the water (gradually).
Keep stirring so the rice is coated well and so it doesn’t stick to the pan and then serve.
Simple, eh?
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