Mexican Spiced Chorizo Rice
with Roasted Tomatoes and Yoghurt Topping
This rice dish is great for sharing with friends and family. It's inspired by a Spanish paella but uses basmati rice and is best served by putting the pan in the middle of the table and letting everyone help themselves. The addition of both chicken and chorizo make it a real crowd pleaser!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Onion
2 unit(s)
Garlic Clove
125 grams
Baby Plum Tomatoes
60 grams
Diced Chorizo
1 sachet(s)
Mexican Style Spice Mix
150 grams
Basmati Rice
20 grams
Chicken Stock Paste
½ unit(s)
Lemon
25 grams
Red Pepper Chilli Jelly
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
20 grams
Wild Rocket
Not included in your delivery
2 tsp
Butter
½ tsp
Sugar
300 milliliter(s)
Water for the Rice
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and thinly slice the onion.
Heat a drizzle of oil in a deep saucepan (with a tight-fitting lid) on medium heat. Once hot, add the butter (see pantry for amount) and allow to melt.
Add the onion, season with salt and pepper and fry, stirring occasionally, until golden and soft, 8-10 mins. Add the sugar (see pantry for amount) to the onion for the last min of fry time.
Meanwhile, boil a half-full kettle.
Peel and grate the garlic (or use a garlic press). Halve the tomatoes.
Add the baby plum tomatoes to a medium baking tray. Drizzle with oil and season with salt and pepper. Toss to coat and spread out in a single layer. Roast on the middle shelf of your oven until softened, 10-12 mins.
Once cooked, remove from your oven and cover with foil to keep warm.
Meanwhile, once the onion has softened, add the chorizo to the pan and fry until it starts to brown, 3-4 mins.
Once the chorizo has browned, stir in the garlic and Mexican style spice mix. Fry until fragrant, 1 min.
Stir the rice into the chorizo until coated, 1 min.
Add the water for the rice (see pantry for amount) and chicken stock paste to the pan and bring to the boil.
Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, zest and cut the lemon into wedges (see ingredients for amount).
Once the rice is cooked, stir in the red pepper chilli jelly and roasted tomatoes. Add a squeeze of lemon juice from a lemon wedge and gently stir together.
Taste and add salt, pepper or more lemon juice if needed.
Spoon the Mexican rice into your serving bowls.
Drizzle over the yoghurt, then top with a handful of rocket.
Serve any remaining lemon wedges alongside for squeezing over.
Enjoy!
