Ingredients

The following ingredients have 4 Servings
  • 1 litre (4 cups) chicken stock
  • 1 tablespoon olive oil
  • 2 (230g) chorizo sausages, sliced 5mm thick
  • 2 medium (300g) brown onions, chopped
  • 2 clove garlic, chopped
  • 200 gram button mushrooms, sliced 5mm thick
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 2 cup (400g) basmati or jasmine rice
  • 2 medium (300g) ripe tomatoes, chopped
  • 1/2 cup lightly packed fresh flat-leaf parsley leaves

Instruction

  • Bring stock to the boil in a medium saucepan. Reduce heat to low.
  • Meanwhile, heat oil in a large heavy-based saucepan over a medium-high heat. Add chorizo; cook until browned on both sides. Add onion, garlic and mushrooms to the pan; cook, stirring, until soft. Add the spices, cook for a further 1 minute or until fragrant.
  • Stir in the rice and hot stock; bring to the boil. Reduce heat and simmer, uncovered, for about 12 minutes or until the rice is tender. Cover and allow to stand for a few more minutes, or until the liquid is absorbed.
  • Stir in tomato and parsley. Taste and season with salt and pepper, if needed