MEXICAN RICE WITH CHORIZO

1. Place rice in a saucepan, cover with x 1.5 amount of water. Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.

2. Roughly dice chorizo. Heat a large, deep pan with oil over medium heat. Cook for 3 minutes, or until browned. Set aside on a plate, reserve oil in a pan.

3. Slice celery and spring onions. Add to pan, cook for 5 minutes. Add crushed garlic and spices.

4. Dice capsicum, drain and rinse black beans. Add to pan with tomato paste, crumbled stock cube and 1/3 cup water. Simmer over low heat.

5. Dice avocado and tomatoes. Toss in a bowl with sprouts, set aside.

6. Toss cooked rice in pan with bean mixture, season to taste with salt and pepper. Top with chorizo and serve with avocado salsa.

300g basmati rice

2-pk chorizo
1 tbsp oil, for cooking

2 celery sticks
1/2 bunch spring onions
1 garlic clove
2 tsp smoked paprika
2 tsp ground paprika
1 tsp ground cumin

1 green capsicum
400g black beans
2 tbsp tomato paste
1 chicken (or veg) stock cube

1 avocado
3 tomatoes
1/2 punnet sprouts

salt and pepper, to seasoning