Louisiana Style Chorizo Rice
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Louisiana Style Chorizo Rice

Louisiana Style Chorizo Rice

with Pepper, Peas and Soured Cream

Tags:
Under 650 calories
Spicy
Allergens:
Milk

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.

Preparation Time30 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

1 unit(s)

Bell Pepper

(May contain Celery)

60 grams

Diced Chorizo

2 unit(s)

Garlic Clove

1 unit(s)

Lemon

30 grams

Tomato Puree

1 sachet(s)

Central American Style Spice Mix

15 grams

Chicken Stock Paste

120 grams

Peas

25 grams

Sun-Dried Tomato Paste

75 grams

Soured Cream

(Contains Milk)

1 sachet(s)

Saffron

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tbsp

Honey

100 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2677 kJ
Energy (kcal)640 kcal
Fat21.7 g
of which saturates8.9 g
Carbohydrate91.2 g
of which sugars19.7 g
Protein22.7 g
Salt4.22 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid. 

Stir in the rice and 0.25 tsp salt 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).

2

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the sliced pepper and fry, stirring, until just soft, 3-4 mins. 

Add the chorizo to the pan and fry until it starts to brown, 3-4 mins. 

3

Meanwhile, peel and grate the garlic (or use a garlic press). 

Cut the lemon into wedges.

Once the chorizo has browned, reduce the heat to medium-high, then add the garlic, tomato puree and Central American style spice mix (add less if you'd prefer things milder). Fry, stirring, for 1 min. 

4

Stir the chicken stock paste, honey and water for the sauce (see pantry for both amounts) into the frying pan.

Bring to the boil, then lower the heat and simmer until thickened, 1-2 mins. 

5

Once the rice is cooked, fluff it up with a fork and gently stir it into the sauce.

Stir through the peas, sundried tomato paste and a good squeeze of lemon juice. Taste and add more salt and pepper or lemon juice if needed. 

6

Share the spiced chorizo rice between your bowls.

Serve with a dollop of soured cream on top and any remaining lemon wedges on the side.

Enjoy!