Chorizo Rice {Dump & Bake}
This smoky, Mediterranean-style Chorizo Rice is a super easy recipe that’s designed to save you on unprepared days. Keep all of the long shelf-life ingredients in stock and you can ‘dump and bake’ it for a satisfying midweek dinner.
Servings: 4
Ingredients
- 200 g Chorizo Cut into 1 cm semi circles
- 1 Onion Diced
- 2 Yellow peppers Sliced
- 1 tbsp Tomato puree
- 1 tbsp Paprika
- 2 tsp Garlic granules
- 300 g Basmati rice Rinsed and drained
- 400 g Tinned chickpeas Rinsed and drained
- 400 g Tinned chopped tomatoes
- 700 ml Hot vegetable stock
- 200 g Frozen peas
- 15 g Parsley Chopped
Instructions
- Preheat the oven to 180℃ fan/350F/200℃/Gas Mark 6.
- First bake: Place the chorizo and onion in a baking dish and cook in the oven for 10 minutes until the chorizo has released some of its oil.
- Second ingredients in: Add in the peppers, tomato puree, paprika, garlic granules, rice, chickpeas and tinned tomatoes, along with a good pinch of salt and pepper. Give everything a stir then pour in the hot stock and stir again.
- Cover and bake: Cover the dish with foil and bake for 30 minutes, stirring halfway through. (You want the rice to be submerged in the stock so add a splash more if needed. If, when you’re stirring the rice halfway through, you think it could do with a splash more stock, add some in and stir it in well.)
- Peas in: Add in the peas, give everything a good stir, cover again and bake for 10-15 more minutes until the rice is cooked through. Scatter over the chopped parsley before serving.
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Notes
Rice: I use Tilda basmati rice for this recipe, and cooking times below are based on this type. You can use any you like, but bear in mind different cooking times. Yours might take longer – for example, brown rice will. Whichever you go for, rinse and drain it before cooking.
Hot stock: Again, the measurements are based on the rice I use, so you may need to add extra if yours dries up quicker.
Leftovers: You can keep this recipe in the fridge for 3 days and you can freeze it. Just wait until it’s totally cold and then put it into a freezer-proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or or the hob. It may need a little extra water.
Nutrition
Calories: 559kcal | Carbohydrates: 113g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 848mg | Potassium: 1055mg | Fiber: 15g | Sugar: 15g | Vitamin A: 2313IU | Vitamin C: 147mg | Calcium: 140mg | Iron: 7mg