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Student Chorizo Rice         HT   MC  35mins

This may seem like an expensive recipe, however you don't need much Chorizo - currently about £1 for 100g.


Serves    Hot  Pork  Grains  Herbs  Vegetables   Main Course    Dairy free   Eggless   



50g/2oz Chorizo Sausage, cut into 6mm/¼-inch slices

A Little Olive Oil

½  Onion, finely chopped

1 Garlic Clove, crushed

½  Red Capsicum, deseeded and chopped

50g/2oz Long Grain Rice

120ml/4fl.oz. Hot Chicken stock

1 x 200g/7oz tin Tomatoes

1 teasp Dried Mixed herbs

Salt and Black pepper

A handful of Frozen Peas




1. Heat a frying pan until very hot then add the chorizo and fry for a few minutes on both sides until the oil runs out and the sausage starts to brown.


2. Add the onion and garlic and a little olive oil if necessary, and sauté for a few minutes until the onion is soft.


3. Add the capsicum and rice and stir-fry for 2 minutes before adding the stock, tomatoes with their juice, mixed herbs, salt and pepper. Bring to the boil then reduce the heat, cover with a lid and simmer for about 10 minutes, stirring from time to time and adding a little water if the mixture gets too dry.


4.  Stir in the peas, raise the heat and cook for a further 2-3 minutes or until the rice is tender and has absorbed most of the liquid. Serve immediately.


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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