Cajun 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!
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.
Baby Plum Tomatoes
Cajun Spice Mix
Chicken Stock Paste
Flat Leaf Parsley
Red Pepper Chilli Jelly
Greek Style Natural Yoghurt
Not included in your delivery
Water for the Rice
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 in 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 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 is soft, 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 Cajun spice and fry until fragrant, 1 min.
Stir the rice into the chorizo and onions until coated, 1 min.
Add the water for the rice (see pantry for amount) and chicken stock paste 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, finely chop the parsley (stalks and all). Zest and cut the lemon into wedges.
Once the rice is cooked, stir in the red pepper chilli jelly, roasted tomatoes and half the parsley. Add a squeeze of lemon juice and gently stir together.
Taste and add salt, pepper and more lemon juice if you feel it needs it.
Spoon the rice into your serving bowls.
Drizzle over the Greek yoghurt, then sprinkle on the remaining parsley and lemon zest.
Serve any remaining lemon wedges alongside for squeezing over.