This one-pot wonder that we've all tried it in restaurants but never made at home is incredibly simple to make. Made with gluten free chorizo, lots of new season green veg and served with a wedge of lemon
30 Minutes. A great dish to welcome in the Summer.
2 x 125g Australian premium chorizo
1.5 cups Medium grain rice
1 Brown onion
1 medium Zucchini
1 Green capsicum
1 Handful of green beans
For the stock
2 teaspoon Turmeric
2 teaspoon Sweet paprika
1.5 tablespoon chicken stock powder
Fill kettle with water and boil. Dissolve ingredients for stock in 750ml of boiled water.
Prepare veg & chorizo
Peel and finely dice onion. Top and tail beans then cut into 1cm pieces. Deseed the capsicum and cut into 0.5cm strips. Cut chorizo and zucchini into 0.5cm rounds.
Heat a fry pan to medium to high heat with a drizzle of olive oil. Sauté the chorizo for 4 – 5 minutes until browned then remove from pan. Add the onion and capsicum to the pan and sauté for 2 minutes. Add rice and stock liquid. Mix well. Top with chorizo and zucchini, bring to the boil and then reduce to a simmer. Cover with a lid (or foil) and cook for 14 minutes. Add beans evenly over the top but do not stir. Cook for a further 6 - 8 minutes with the lid off until the rice has absorbed all the liquid. Remove from heat.
Spoon into bowls and serve with a wedge of lemon.
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