This flavoursome Chorizo & Vegetables Pilaf is deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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 conflict 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.
Chicken Stock Powder
Flat Leaf Parsley
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.
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.
Pour the water (see ingredients for amount) and stock powder into the saucepan and bring to the boil. Once boiling, lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.
Meanwhile, roughly chop the parsley (stalks and all). Clear down and get ready to serve!
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.
Serve the Spanish style pilaf in bowls. Sprinkle over the remaining parsley and almonds. Enjoy!