Name: Chorizo pilaf
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 litre (4 cups) chicken stock; 1 tablespoon olive oil; 2 (230g) chorizo sausages, sliced 5mm thick; 2 medium (300g) brown onions, chopped; 2 clove garlic, chopped; 200 gram button mushrooms, sliced 5mm thick; 1 tablespoon smoked paprika; 1 tablespoon ground cumin; 2 cup (400g) basmati or jasmine rice; 2 medium (300g) ripe tomatoes, chopped; 1/2 cup lightly packed fresh flat-leaf parsley leaves

Ingredients

1 litre (4 cups) chicken stock

1 tablespoon olive oil

2 (230g) chorizo sausages, sliced 5mm thick

2 medium (300g) brown onions, chopped

2 clove garlic, chopped

200 gram button mushrooms, sliced 5mm thick

1 tablespoon smoked paprika

1 tablespoon ground cumin

2 cup (400g) basmati or jasmine rice

2 medium (300g) ripe tomatoes, chopped

1/2 cup lightly packed fresh flat-leaf parsley leaves

Method

1.Bring stock to the boil in a medium saucepan. Reduce heat to low.

2.Meanwhile, heat oil in a large heavy-based saucepan over a medium-high heat. Add chorizo; cook until browned on both sides. Add onion, garlic and mushrooms to the pan; cook, stirring, until soft. Add the spices, cook for a further 1 minute or until fragrant.

3.Stir in the rice and hot stock; bring to the boil. Reduce heat and simmer, uncovered, for about 12 minutes or until the rice is tender. Cover and allow to stand for a few more minutes, or until the liquid is absorbed.

4.Stir in tomato and parsley. Taste and season with salt and pepper, if needed

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