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MCB Spanish Style Pilaf

MCB Spanish Style Pilaf

with Chorizo
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
289 kcal
Protein
: 
7.8g protein
Difficulty
: 
Medium
Allergens:
  • Nuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

15 grams

Flaked Almonds

(Contains: Nuts)

60 grams

Diced Chorizo

1 unit(s)

Bell Pepper

150 grams

Green Beans

1 sachet(s)

Chicken Stock Powder

150 grams

Basmati Rice

1 bunch(es)

Flat Leaf Parsley

Not included in your delivery

30000 milliliter(s)

Water

Energy (kJ)1209 kJ
Energy (kcal)289 kcal
Fat1 g
of which saturates0.2 g
Carbohydrate66.1 g
of which sugars2.7 g
Dietary Fibre4.1 g
Protein7.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Heat a large saucepan on high heat (no oil). Add the almonds. Fry, stirring often, until golden, 2-3 mins. TIP: Make sure they don't burn! Once toasted, transfer to a bowl and set aside. Return the pan to medium heat with a drizzle of oil. Add the chorizo and cook, stirring, for 2-3 mins. Remove the pan from the heat and use a slotted spoon to transfer the chorizo to a bowl, leaving the red oil behind in the pan.

2

Halve the pepper and discard the core and seeds. Slice into thin strips. Trim the green beans and chop into thirds. Return the pan with the chorizo oil to medium heat and add the pepper and beans. Stir-fry until slightly softened, 4-5 mins. Stir in the basmati rice and cook for another minute, ensuring everything is well coated in the oil.

3

Pour the water for the rice (see ingredients for amount) and chicken stock powder into the saucepan and bring to the boil. When boiling, stir in the rice, lower the heat to medium and pop a lid on the pan. 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).

4

Meanwhile, roughly chop the parsley (stalks and all). Clear down and get ready to serve!

5

Fluff up the rice with a fork and stir through the chorizo, half the almonds and half the parsley. Season to taste with salt and pepper if needed.

6

Serve the Spanish style pilaf in bowls. Sprinkle over the remaining parsley and almonds and enjoy!

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