Easy Spanish Rice with Chorizo
Servings
2
Servings
2
Ingredients
  • 1/2cup brown riceuncooked
  • 1 chorizo sausagechopped
  • 1/2 brown oniondiced
  • 1/2teaspoon smoked paprika
  • 2 Tomatoesdiced
  • 1/2cup frozen peas
  • 1/2cup corn kernelsfresh or tinned
  • 1/2 red capsicumdiced
  • 2teaspoons fresh parsley
  • 2wedges fresh lime
Instructions
  1. Cook brown rice according to packet instructions or reheat already cooked rice until piping hot.
  2. Place a non-stick fry pan over a medium heat and cook chorizo slices on both sides for approximately 3 minutes until edges are crisp. Transfer to a plate and set aside.
  3. Add onion to the pan and cook for 2 minutes or until it starts to turn golden. Add tomatoes, vegetables and paprika. Toss to combine and cook for 3 minutes or until vegetables are lightly tender.
  4. Add cooked rice and return chorizo to the pan. Toss together and garnish with parsley.
  5. Arrange on serving plate with a wedge of lime per serve.
Recipe Notes

409 calories per serve

Print Recipe
Easy Spanish Rice with Chorizo
Course Main Dish
Servings
Ingredients
  • 1/2 cup brown rice uncooked
  • 1 chorizo sausage chopped
  • 1/2 brown onion diced
  • 1/2 teaspoon smoked paprika
  • 2 Tomatoes diced
  • 1/2 cup frozen peas
  • 1/2 cup corn kernels fresh or tinned
  • 1/2 red capsicum diced
  • 2 teaspoons fresh parsley
  • 2 wedges fresh lime
Course Main Dish
Servings
Ingredients
  • 1/2 cup brown rice uncooked
  • 1 chorizo sausage chopped
  • 1/2 brown onion diced
  • 1/2 teaspoon smoked paprika
  • 2 Tomatoes diced
  • 1/2 cup frozen peas
  • 1/2 cup corn kernels fresh or tinned
  • 1/2 red capsicum diced
  • 2 teaspoons fresh parsley
  • 2 wedges fresh lime
Instructions
  1. Cook brown rice according to packet instructions or reheat already cooked rice until piping hot.
  2. Place a non-stick fry pan over a medium heat and cook chorizo slices on both sides for approximately 3 minutes until edges are crisp. Transfer to a plate and set aside.
  3. Add onion to the pan and cook for 2 minutes or until it starts to turn golden. Add tomatoes, vegetables and paprika. Toss to combine and cook for 3 minutes or until vegetables are lightly tender.
  4. Add cooked rice and return chorizo to the pan. Toss together and garnish with parsley.
  5. Arrange on serving plate with a wedge of lime per serve.
Recipe Notes

409 calories per serve