Southern spicy rice
It’s National Rice Week, so here at WHL we’ve gone a little rice crazy with a whole load of tasty rice-based recipes. And this southern spicy rice dish might just be our favourite of the bunch. This dish is tasty, rustic and packed with flavour. Plus, the leftovers make for the perfect cold rice lunchbox snack.
Ingredients
2 trays VeeTee Mushroom Rice
115g chorizo, chopped
1 small onion, chopped
A red pepper, deseeded and chopped
1 large courgette, sliced
1-2tsp hot paprika or chilli powder
115g cherry tomatoes, halved
Small handful of chopped basil or parsley
Squeeze of lemon juice
Method
Fry the chorizo, onion, pepper and courgette together in a large frying pan. There should be enough oil in the chorizo. However, if not add a drizzle of olive oil if you prefer. Cook until browned then add the spice and fry for a further minute.
Heat the rice according to the pack instructions and add to the pan, gently breaking up with a spatula.
Stir in the tomatoes, herbs and lemon juice if using and coat the rice completely in the smoky ingredients. Serve.
Tips
Serve on its own or with bread and salad or add prawns or chicken for a more substantial meal.
Dietary info
Dairy-free, gluten-free
For more…
Give your breakfast a Middle Eastern makeover with our delicious Tenderstem shakshuka recipe.
Get your five-a-day with this roasted British asparagus and chorizo recipe.
