Julie Goodwin's chorizo pilaf
By Julie Goodwin
Serving size: Serves 4
Cooking time: Less than 60 minutes
Course: MainFavourite flavours: Easy recipes
Food editor Xanthe Roberts shows you how to cook Julie Goodwin's chorizo pilaf.
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 cloves garlic, chopped
200g button mushrooms, sliced 5mm thick
1 tablespoon smoked paprika
1 tablespoon ground cumin
2 cups (400g) basmati or jasmine rice
2 medium (300g) ripe tomatoes, chopped
1/2 cup lightly packed fresh flat-leaf parsley leaves
METHOD
1. Bring the 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 the 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.
Stir in tomato and parsley. Taste and season with salt and pepper, if needed.
Not suitable to freeze or microwave.
Video: See our assistant food editor Xanthe Roberts cook this simple and delicious recipe below.
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