Ingredients
350 grams chorizo sausage (2-3 medium chorizo sausages), thinly sliced
2-3 tablespoons olive oil
1 brown onion diced
3-4 cloves garlic peeled and crushed
1 teaspoon dried oregano
1 tablespoon paprika mild Hungarian paprika (not hot or smoked)
½ teaspoon cumin powder
½ teaspoon salt
¼ teaspoon ground black pepper
chilli powder or chilli flakes (optional), to taste
1 ½ cups long grain rice
2 medium capsicum red and/or yellow, diced
2 cups frozen vegetables (peas, corns, green beans and carrots) Any frozen vegetables will do.
3 cups chicken stock (plus 1 cup more, if needed)
? cup tomato paste
lime juice
Instructions
Heat 2 tablespoons of olive oil in a large frying over medium heat. Add the chorizo slices and cook until crisp and browned. Remove the chorizo from the pan and set aside for later.
Leave the olive oil and the excess oil from the cooked chorizo in the pan. Over medium-low heat, add the onion, garlic, oregano, paprika, cumin, salt, pepper and chilli (optional) and stir until fragrant (1-2 minutes).
Add the rice and stir for a few minutes, until the rice becomes clear and coated with oil.
Add the vegetables (capsicum, peas, corn, green beans and carrots), 3 cups of chicken stock and tomato paste and stir to combine. Bring to a low simmer.
Cover the pan with a lid and reduce the heat to low. Simmer, covered, for 10 15 minutes, until the rice has almost cooked through. You may need to stir the rice once or twice to prevent sticking. Keep an eye on the amount of stock in the dish, as it will absorb into the rice while cooking. Add a little more, if required.
Add the chorizo back into the pan and stir to combine. Cover the pan with the lid and turn the heat off. Allow the rice to sit, covered, for around 5 minutes.
Taste the rice and adjust the seasoning with salt and pepper if needed. Serve and enjoy!