Nice spicy rice
Forget Jamie Oliver's Jerk Rice contraversy - get this rice on your table tonight. A tasty, rustic dish full of deep flavour with a tingling kick. Perfect for dinner and the leftovers make the perfect cold rice lunchbox snack too.
Rice type: Mushroom Rice
Preparation Time: 10 mins
Cooking Time: 10 mins
• 2 trays cooked mushroom rice (we used VeeTee)
• 115g chorizo, chopped
• 1 small onion, chopped
• 1 red pepper, deseeded and chopped
• 1 large courgette, sliced
• 1-2 tsp hot paprika or chilli powder
• 115g cherry tomatoes, halved
• small handful of chopped basil or parsley
• squeeze of lemon juice
Fry the chorizo, onion, pepper and courgette together in a large frying pan.
Make sure there should be enough oil in the chorizo but add a drizzle of olive oil if you prefer. Cook until browned then add the spice and fry for a further minute.
Heat the rice according to the pack instructions and add to the pan, gently breaking up with a spatula.
Stir in the tomatoes, herbs and lemon juice if using and coat the rice completely in the smoky ingredients. Serve.
Tips: Serve on its own or with bread and salad or add prawns or chicken for a more substantial meal.