Chorizo and Pea Rice

My boyfriend has taken to eating mackerel soup most night's at the moment (yes you heard right, he normally takes a tin of vegetable soup and mixes mackerel in various sauces into the soup), I'm not keen on this so I'm  cooking as usual and I'm going to take the leftovers in for lunch or freeze them. A lot of the food this week will be fairly easy, as after a long day at work I don't always feel like slaving over a hot stove for too long.

This meal was pretty easy to make though and tasted good. Even better, considering it was made entirely of leftovers.

Serves 3 - 4

  • 120 g chorizo, chopped into cubes
  • 1 mug of basmati rice
  • 1 Knorr vegetable stock cube
  • 1 large handful of frozen peas
  • 1/2 large white onion, chopped
  • Glug of oil

  1. Boil the kettle with at least 2 mugs of water.
  2. Heat the oil on a medium heat in a large pan / frying pan.  Add the onions and fry for a few minutes until they star to soften.
  3. Add the chorizo to the pan and fry for a few minutes, it should start to colour the onions.
  4. Add the rice to the pan and stir to coat the rice with the oil. 
  5. Crumble the vegetable stock cube into the pan, then add 2 mugs full of boiling water to the pan from the kettle. Bring to the boil, then lower the heat to a simmer and put the lid on the pan and cook until the rice is nice and fluffy. You can add the peas to the rice a couple of minutes before the end and season to taste.

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