Mexican rice with chorizo & black beans
Meat
20 Min
very easy
4 People
Rating starstarstarstarstar
Mildly spiced rice featuring chorizo and black beans, topped with a quick avocado, capsicum and tomato salad to serve.

No pork option - replacement is diced chicken breast fillet.
1. Place rice in a saucepan, cover with x 1.5 amount of water (see notes). 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. Dice (or slice) the chorizo. Add to a large frypan with 2 tbsp oil. Cook over medium heat while preparing and adding vegetables.

3. Slice onion and celery, add to pan with carrot and cook for further 2-3 minutes or until softened.

4. Drain and rinse beans. Add to pan along with 3 tsp smoked paprika, 1 tsp cumin, tomato paste, crumbled stock cube and 1/2 cup water (see notes). Simmer over low heat until stock is dissolved.

5. Dice avocado and green capsicum, halve (or quarter) cherry tomatoes. Toss with olive oil, salt and pepper.

6. Add cooked rice to chorizo mixture in the pan. Toss gently to combine well, adjust seasoning with salt and pepper to taste. Serve topped with avocado salad.

Notes:
Use the rice tub to quickly measure up x 1.5 amount of water.

Increase spices to 1 tbsp smoked paprika and 1/2 tbsp cumin for more flavour!

No pork option - replacement is diced chicken breast fillet.
Increase spices to 1 tbsp smoked paprika and 1/2 tbsp ground cumin. Increase cooking time to ensure chicken is cooked through.
basmati rice 300g
chorizo 2-pack
red onion 1
celery 2 sticks
shredded carrot 1 bag (200g)
black beans 400g
tomato paste 1 sachet (2 tbsp)
avocado 1/2
green capsicum 1/2
cherry tomatoes (mixed) 1 punnet (200g)

From your pantry:
oil (for cooking), salt, pepper, smoked paprika, ground cumin, stock cube (of choice)