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Craigie's Chorizo Rice

A community recipe by LMJC

Not tested or verified by Nigella.com

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Introduction

A foolproof, quick and yummy rice dish that always hits the spot.

Ingredients

Serves: 4

Metric Cups

300 grams wild rice
2 stock cubes (chicken or vegetables)
1 chorizo
1 large sweet onion (diced)
1 clove garlic (crushed)
½ kilogram courgettes (cubed)
olive oil (a drizzle)
salt
pepper (to taste)
piment d'espelette (or chilli powder and paprika)

11 ounces wild rice
2 broth cubes (chicken or vegetables)
1 chorizo
1 large sweet onion (diced)
1 clove garlic (crushed)
⅞ pound zucchini (cubed)
olive oil (a drizzle)
salt
pepper (to taste)
piment d'espelette (or chilli powder and paprika)

Method

Craigie's Chorizo Rice is a community recipe submitted by LMJC and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Rinse rice in strainer several times to remove starch. Cook rice according to instructions on packaging with the stock cubes for extra flavour.

While rice is cooking, skin chorizo by cutting the sausage in half then scoring the skin and peeling it off. Cut the peeled chorizo into cubes.

In a frying pan heat about a teaspoon of oil. Add the cubed chorizo and fry gently until the chorizo starts to look a little golden. Add the onion and crushed garlic and fry for about 5 minutes. Add the courgette and fry until golden, but not mushy!

Remove from heat. Strain the rice and simply add to the mixture in the pan, stirring well. Season to taste. Voila!

Rinse rice in strainer several times to remove starch. Cook rice according to instructions on packaging with the broth cubes for extra flavour.

While rice is cooking, skin chorizo by cutting the sausage in half then scoring the skin and peeling it off. Cut the peeled chorizo into cubes.

Remove from heat. Strain the rice and simply add to the mixture in the pan, stirring well. Season to taste. Voila!

Additional Information

The "strength" of the chorizo is up to you, you can add a little extra "zing" with a pinch of chilli powder and a smattering of paprika. I use "Piment D'Espelette" which I can get here in France and I am sure is available from good delis. The sweet onion can be replaced by an normal onion, but the sweet onion gives a lovely flavour! I like to add salt when I add the onion, but it is really a matter of personal taste.