Mexican Spiced Chorizo Rice
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Mexican Spiced Chorizo Rice

Mexican Spiced 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!

Tags:
Spicy
Under 650 calories
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 Time40 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Onion

2 unit(s)

Garlic Clove

125 grams

Baby Plum Tomatoes

60 grams

Diced Chorizo

1 sachet(s)

Mexican Style Spice Mix

150 grams

Basmati Rice

20 grams

Chicken Stock Paste

½ unit(s)

Lemon

25 grams

Red Pepper Chilli Jelly

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

20 grams

Wild Rocket

Not included in your delivery

2 tsp

Butter

½ tsp

Sugar

300 milliliter(s)

Water for the Rice

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Nutritional information

Energy (kJ)2336 kJ
Energy (kcal)558 kcal
Fat17 g
of which saturates7 g
Carbohydrate83.6 g
of which sugars18.7 g
Protein19.2 g
Salt4.14 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Knife
Large Saucepan
Baking Tray
Grater
Kettle

Instructions

1

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 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.

2

Meanwhile, boil a half-full kettle.

Peel and grate the garlic (or use a garlic press). Halve the tomatoes.

Add the baby plum 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.

3

Meanwhile, once the onion has softened, 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 Mexican style spice mix. Fry until fragrant, 1 min.

4

Stir the rice into the chorizo until coated, 1 min.

Add the water for the rice (see pantry for amount) and chicken stock paste to the pan 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).

5

Meanwhile, zest and cut the lemon into wedges (see ingredients for amount).

Once the rice is cooked, stir in the red pepper chilli jelly and roasted tomatoes. Add a squeeze of lemon juice from a lemon wedge and gently stir together.

Taste and add salt, pepper or more lemon juice if needed.

6

Spoon the Mexican rice into your serving bowls.

Drizzle over the yoghurt, then top with a handful of rocket.

Serve any remaining lemon wedges alongside for squeezing over.

Enjoy!