35 Min
very easy
4 People
Rating starstarstarstarstar
Spanish rice with chorizo - Tender tomato spiced rice cooked with leek and chorizo. This flavourful rice dish is then finished with roast red peppers, olives and served with lemon wedges.
1. Place rice in a saucepan and cover with plenty of water. Add salt and simmer for 20 minutes, or until tender. Drain and rinse.

2. Slice leek, celery and capsicum. Halve cherry tomatoes.

3. Slice chorizo. Add to frypan over medium heat with leek and 1/2 tbsp oil. Cook for 3-4 minutes, or until leek is softened.

4. Add celery and cherry tomatoes to pan. Stir through tomato paste, 2 tsp smoked paprika, 1 tsp dried thyme, 1 crushed garlic clove, 1/2 crumbled stock cube and 1/4 cup water. Cook for 5 minutes, or until tender.

5. Drain peppers and slice, stir through chorizo mix with rice, olives and capsicum. Season with salt and pepper to taste.

6. Combine yoghurt with enough water to reach a drizzling consistency. Serve rice with yoghurt drizzle, sliced chives and lemon wedges.

Add crushed garlic to yoghurt to make aioli. 
Add any leftover chilli powder if you prefer more heat.
brown rice 300g

leek 1
celery 2 sticks
yellow capsicum 1
cherry tomatoes 1 punnet

chorizo 2-pack

smoked paprika 2tsp
dried thyme 1tsp
garlic clove 1
chicken stock cube
tomato paste 1/2 tub

roast red peppers 1/2 jar
olives 1/2 jar

natural yoghurt 1/4 tub
chives 1/3 bunch
lemon 1/2

From your pantry: oil (for cooking), salt & pepper