Spicy Chorizo Pilaf

How to make Spicy Chorizo Pilaf

Prep Time:  10 minutes        |        Cook Time:  15 minutes   |        Serves:  4

Ingredients

• 2 diced Berg Chorizo Twin Pack
• 1 diced red onion
• 1 tbsp Stonemill Crushed Garlic
• 2 tsp Chefs’ Cupboard Mild Curried Sausages Recipe Base
• 1 cup Market Fare Garden Peas
• 1 lemon  
• 2 cups Imperial Grain Basmati Rice
• 2 tbsp Chefs’ Cupboard Beef Flavour Stock Powder
• 3 cups of water
• 1 bunch coriander
• 1 tbsp Pure Valley Salted Butter
• 2 tbsp The Olive Tree Olive Oil
• Pinch of Stonemill Salt & Pepper

Method

1. Dice chorizo into small pieces.
2. Heat olive oil in a pan over medium-high heat. Add onion and chorizo and sauté until sizzling.
3. Add garlic and cook until onion is softened. Sprinkle in the mild curried sausages recipe base and stir to combine.
4. Add rice, beef stock powder, water and frozen peas to the pan and stir.
5. Bring to the boil, then reduce heat to low and cover with a lid. Cook for 15 minutes or until the water has been absorbed.
6. Add sliced coriander, lemon zest and butter to the pan.
7. Squeeze lemon juice over the pan and gently fluff the rice with a fork. Season with salt and pepper and serve.

Recipe:  Courtesy of Steph de Sousa – The Frugal Foodie