Spanish Chorizo and Capsicum Rice

Nutrition per serve

Ingredients

• 2clov garlic
• 1pcs capsicum
• 2pcs chorizo sausages
• 150g jasmine rice
• 10g Spanish seasoning
• 50g mixed salad leaves
• 50g maple and mustard dressing
• 10ml olive oil

Method

1. Step 1 — Prep ingredients
   Crush or finely chop the garlic. Thinly slice the capsicum. Thinly slice the chorizo. Rinse the rice until the water runs clear.
2. Step 2 — Cook chorizo
   Heat 2 tsp olive oil in a medium saucepan over high heat. Cook the garlic, capsicum and chorizo, stirring occasionally, for 4 mins or until the capsicum is softened and the chorizo is golden.
3. Step 3 — Add seasoning
   Add the Spanish seasoning to the chorizo mixture and cook, stirring, for 30 secs or until fragrant. Season with salt and pepper.
4. Step 4 — Cook rice
   Add the rice and 250ml (1 cup) water to the chorizo mixture, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork. Taste, then season with salt and pepper.
5. Step 5 — Toss salad and serve up
   Put the salad leaves in a bowl and drizzle with the maple and mustard dressing. Season with salt and pepper and toss to combine. Divide the chorizo rice mixture among bowls and serve with the salad. Enjoy!
6. Step 6 — Make it creamy
   Drizzle the chorizo rice with mayonnaise for added creaminess, if you like.

Allergens

Sulfit