CHORIZO AND BASIL PILAF
This is a spicy, fragrant dish with fluffy rice. You could use spicy lamb, chicken or Italian sausages instead of the chorizo. I often change the flavour by using different spices and herbs. Also, sometimes I add frozen peas or green beans. Makes big serves. Australian measurements used.
Provided by auntchelle
Categories Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a large non-stick frying pan over medium heat. Cut each chorizo in half, length ways, then slice into 5mm thick pieces. Put chorizo into pan and fry gently for 3-5 minutes. Transfer to a bowl.
- Heat oil in large pan over medium heat. Add onion and cook, stirring for 2 minutes. Add garlic and cook for a further minute, until onion is soft. Add cumin, coriander, tumeric and chilli and cook, stirring for 1 minute until fragrant.
- Add rice. Stir to coat with oil and spices then add capsicum and stock.
- Bring to the boil, reduce heat to medium/low. Cover and simmer for 10 minutes or until rice is tender and stock has been absorbed.
- Stir in chorizo and basil. Cover and remove pan from heat. Stand for 5 minutes or until chorizo has been heated through.
- Serve into bowls and season with salt & pepper if desired.
Nutrition Facts : Calories 1001.1, Fat 55.1, SaturatedFat 19.3, Cholesterol 110, Sodium 2341, Carbohydrate 83.3, Fiber 5.7, Sugar 4.5, Protein 41.7
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