Taking our cues from classic Spanish paella, this flavoursome rice bowl with added depth from tasty chorizo is a simple way to achieve amazing, authentic flavours. You won’t wait to dig in!
long green chilli
Thinly slice the chorizo. Finely chop the red onion. Peel and finely dice the carrot. Slice the zucchini into half-moons. Deseed the long green chilli and finely chop. Peel and crush the garlic. Trim the green beans and cut into thirds. Tip: If you like spice, add the seeds of the chilli for extra heat! If you don’t like spice, remove the white pith from the inside of the chilli – this is actually the hottest part!
Heat 1/2 the olive oil in a medium frying pan over a medium-high heat. Add the chorizo and cook for 2 minutes, or until golden. Add the red onion, carrot, zucchini, long green chilli, garlic and smoked paprika to the pan and cook for 2 minutes, or until fragrant.
Rinse the Jasmine rice well. Add the Jasmine rice to the same frying pan and stir for 1 minute, or until coated in the delicious aromatic flavours.
Add the green beans, crumbled vegetable stock cube and water. Season with salt and pepper. Bring to the boil, then reduce the heat to low and simmer, stirring often, for 15-20 minutes, or until the rice is tender and the water has been absorbed. Good old Mediterranean style comfort food made in a single pan – even the rice! Cooking the chorizo, veggies and smoked paprika with the rice adds a delicious smoky flavour to the dish, so much so, you’ll think you’re in Spain. And the best part, you can eat this right out of the pan!
Finely chop the parsley leaves and cut the lemon into wedges.
Spoon the Spanish rice with chorizo and veggies into bowls, sprinkle with the parsley and serve with the lemon wedges.