Ingredients:
Serves 4
Serves 4
- 1 1/2 cups white rice
- 2 tsp olive oil
- 100g chorizo, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium onion, sliced
- 1 cup peas
- 4 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 5 tbsp tomato paste
- 1 1/4 cups chicken stock
- 1 tsp paprika
- 1/8 tsp cayenne pepper
- 1 1/2 tbsp parsley, chopped
Cook rice according to the package directions. Place a skillet over medium-high heat. Once the skillet is hot, add the oil. After the oil shimmers, add the sausage and cook until browned on both sides, about 5 minutes. Remove from the pan and set aside. Add the peppers and onion, sauté for 4-5 minutes. Add the garlic, salt, and pepper, cook until fragrant, about 1 minute. Remove from the pan and set aside with the sausage.
Add the tomato paste and about 3/4 cup of chicken broth, whisk to combine. Allow the mixture to simmer for 1 minute, then add the paprika and cayenne and the peas. Cook until the peas are warm. Stir in the cooked rice, sausage, remaining chicken broth, pepper and onions until combined. Garnish with chopped parsley, serve immediately.
Adapted from Original Recipe
Add the tomato paste and about 3/4 cup of chicken broth, whisk to combine. Allow the mixture to simmer for 1 minute, then add the paprika and cayenne and the peas. Cook until the peas are warm. Stir in the cooked rice, sausage, remaining chicken broth, pepper and onions until combined. Garnish with chopped parsley, serve immediately.
Adapted from Original Recipe
0 comments:
Post a Comment