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Spanish Style Pilaf

Spanish Style Pilaf

with Chorizo, Green Beans and Pepper

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This flavoursome Chorizo & Vegetables Pilaf is deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:NutsCelery

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 bag(s)

Flaked Almonds

(ContainsNuts)

1 pack(s)

Chorizo

1 unit(s)

Red Pepper

1 pack(s)

Green Beans

150 grams

Basmati Rice

1 sachet

Chicken Stock Powder

(ContainsCelery)

1 bunch(es)

Flat Leaf Parsley

Not included in your delivery

300 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2079 kJ
Energy (kcal)497 kcal
Fat16.0 g
of which saturates5.0 g
Carbohydrate68 g
of which sugars6.0 g
Protein18 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Frying Pan
Saucepan
Instructionsarrow up iconarrow up icon
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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 (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.

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. Enjoy!