SPICEDSPICED CHORIZOCHORIZO RICE RIC
SERVES 4 PREP 20 MINS COOK 25 MINS PER SERVE 2368kj
1 tbsp olive oil 1 onion, finely chopped 1 chorizo sausage, chopped 2 garlic cloves, crushed 1 tsp smoked paprika 1 ½ cups long-grain rice, rinsed, drained 3 cups chicken stock ¾ cup frozen peas 125g cherry tomatoes, halved parsley leaves, lemon wedges, to serve
AVOCADO SALSA
1 avocado, halved, seeded, peeled, chopped coarsely 1 Lebanese cucumber, seeded, chopped ¼ small red onion, finely chopped 1 tbsp fresh lemon juice In a large saucepan, heat oil on medium. Saute onion, chorizo and garlic 4-5 mins until onion is tender and chorizo is slightly crisp. Stir in paprika, and cook 1 min.
Add rice to pan, mixing to evenly coat grains. Stir in stock and bring to boil. Reduce heat to low. Simmer, covered with a tightly fitting lid, 12-15 mins, until all liquid is absorbed and rice is tender.
3 AVOCADO SALSA
In a bowl, combine all ingredients. Season.
Stir peas and tomato through rice. Season and cook, stirring 1-2 mins to heat through. Serve with parsley and accompanied with avocado salsa and lemon wedges.