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Chorizo Rice         HT   MC   Italian     35mins

Serves    Hot  Pork  Grains  Herbs  Vegetables   Main Course    Dairy free  Eggless    Italy  Europe



300ml/10fl.oz. Hot Chicken stock

2 tbsp Olive Oil

1 Onion, chopped

1 Garlic Clove, crushed

1 Red Capsicum, deseeded and chopped

225g/8oz Long Grain Rice

1 teasp Turmeric

1 x 400g/14oz tin Chopped Tomatoes

Salt and Black pepper

175g/6oz Chorizo Sausage

1 tbsp Freshly chopped Sage

175g/6oz Frozen Peas




1. Heat the oil in a frying pan, add the onion and garlic and sauté until the onion is soft. Add the pepper to the pan together with the rice and turmeric, and stir-fry for 3 minutes.


2. Add the stock, tomatoes with their juice, salt and pepper. Bring to the boil then cover and simmer, stirring occasionally, for about 5 minutes.


3. Cut the chorizo sausage into fairly thick pieces, then stir into the rice and continue cooking for 5 minutes then add the sage and peas. Return to the boil, then reduce the heat and simmer for 5 minutes until the rice is tender and has absorbed most of the liquid. Serve hot.


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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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