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. Sauté the chorizo & vegetables
Heat a large frypan with oil over medium heat. Add diced chorizo to cook for 2-3 minutes. Slice spring onions (see notes), dice capsicum and grate carrot, add to the pan as you go.
3. Simmer the sauce
Add 1 tbsp smoked paprika, 1/2 tbsp cumin, tomato paste and 1 cup water. Simmer over medium heat until slightly reduced and softened.
4. Make the guacamole
In the meantime, mash avocados with 2 tbsp olive oil and juice from 1/2 lime using a fork (see notes). Season to taste with salt and pepper.
5. Toss in the beans & rice
Drain and rinse beans. Add to pan and fold in rice to combine well. Adjust seasoning with salt and pepper to taste.
6. Finish and plate
Serve chorizo rice topped with chunky guacamole and any reserved spring onion tops.
Reserve some spring onion tops for garnish if you like.
Use a stick blender if you prefer a smooth guacamole. Season with 1/2 tsp ground cumin and chilli flakes to taste for extra punch.
No pork option - diced chorizo is replaced with 300g chicken stir-fry strips. Increase cooking time to 4-5 minutes on each side or until just cooked through. Add 1/2 crumbled stock cube at step 3 to increase the flavour.
Basmati rice, 1 tub (300g)
Diced chorizo, 1 packet (200g)
Spring onions, 1 bunch
Yellow capsicum, 1
Tomato paste, 1 sachet
Black beans, 400g
From your pantry
Olive + oil (for cooking), salt, pepper, smoked paprika, ground cumin