Chorizo pilaf

    1 hour 5 min

    Quick one-pot basmati rice dish, with smoky flavours similar to a Mediterranean paella. Delicious by itself or with a salad.

    4 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 large onion, sliced
    • 250g cooking chorizo, sliced
    • 1 red pepper, sliced
    • 1 yellow pepper, sliced
    • 4 garlic cloves, crushed
    • 1 tablespoon paprika
    • 400g chopped tomatoes
    • 150g peas
    • 1 small bunch parsley, chopped (optional)
    • 250g basmati rice
    • 600ml chicken stock
    • 2 bay leaves

    Prep:25min  ›  Cook:40min  ›  Ready in:1hr5min 

    1. Heat oil in a large deep frying pan (with lid off) on the hob over a high heat. Once oil is hot, and the onions and cook and stir for 4 minutes. Add the chorizo and peppers and cook and stir until the chorizo is browned, about 5 minutes.
    2. Reduce heat to medium. Add garlic, paprika, tomatoes, peas and parsley. Cook for 5 minutes. Add rice, stock and bay leaves and give a good stir.
    3. Replace lid and reduce heat to low, so that the mixture is simmering. Leave for 12 minutes, stirring halfway through. Turn heat off and, keeping lid on, leave for 15 minutes before serving.

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    Reviews in English (1)


    An extremely tasty, simple one pot recipe. I haven't used the Parsley or Bay leaves but great without. We've had it 3 times so far so it must be good!  -  09 Jun 2017