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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a spicy, fragrant dish with fluffy rice. You could use spicy lamb, chicken or Italian sausages instead of the chorizo. I often change the flavour by using different spices and herbs. Also, sometimes I add frozen peas or green beans. Makes big serves. Australian measurements used. Ingredients:
500 g chorizo sausage (or other spicy sausage) |
1 tablespoon light olive oil |
2 brown onions, sliced thinly |
1 garlic clove, crushed |
2 teaspoons ground cumin |
2 teaspoons ground coriander |
1/2 teaspoon ground turmeric |
1/2 teaspoon chili powder |
2 cups basmati rice, rinsed |
4 cups beef stock |
1 red capsicum, diced |
1/2 cup basil leaves, torn |
Directions:
1. Heat a large non-stick frying pan over medium heat. Cut each chorizo in half, length ways, then slice into 5mm thick pieces. Put chorizo into pan and fry gently for 3-5 minutes. Transfer to a bowl.
2. Heat oil in large pan over medium heat. Add onion and cook, stirring for 2 minutes. Add garlic and cook for a further minute, until onion is soft. Add cumin, coriander, tumeric and chilli and cook, stirring for 1 minute until fragrant.
3. Add rice. Stir to coat with oil and spices then add capsicum and stock.
4. Bring to the boil, reduce heat to medium/low. Cover and simmer for 10 minutes or until rice is tender and stock has been absorbed.
5. Stir in chorizo and basil. Cover and remove pan from heat. Stand for 5 minutes or until chorizo has been heated through.
6. Serve into bowls and season with salt & pepper if desired.
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