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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
Servings: 4
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

Step 1

Fry the chorizo, onion, pepper and courgette together in a large frying pan.

Step 2

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.

Step 3

Heat the rice according to the pack instructions and add to the pan, gently breaking up with a spatula.

Step 4

Stir in the tomatoes, herbs and lemon juice if using and coat the rice completely in the smoky ingredients. Serve.

Step 5

Tips: Serve on its own or with bread and salad or add prawns or chicken for a more substantial meal.

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