A one-pot dish that makes a great meal or side. Plump rice, crispy chorizo & heaps of healthy vegetables join together to create a dish packed with flavor.
Prep: 10 minutes
Cook: 30 minutes
This recipe is: Gluten-free
4 Garlic Cloves
2 Table Spoons Olive Oil
1/2 Bunch Parsley, Roughly Chopped Leaves & Stems
1 Large Lemon Zested & Juiced
575 ml Chicken Stock
1 Cup Long Grain Rice
3 Table Spoons Leek Flakes
1 Table Spoon Red Bell Pepper (capsicum)
1 Table Spoon Green Bell Pepper (capsicum)
1 Table Spoon Carrot Granules
1 Table Spoon Chopped Onion
Salt and cracked Black Pepper
Pre Heat your oven to 220°C. Cut Chorizo into 3mm rounds and thinly slice Garlic Cloves. In a small pot bring chicken stock to the boil
Place an ovenproof pan on medium-high heat with Olive Oil & Chorizo and cook till crisp, add thinly sliced Garlic and Chopped Parsley and cook for a further 30 seconds.
Add the Rice to the pan and stir on medium-high heat for 1 minute.
Add boiling Chicken Stock, Lemon Juice & Zest, salt, & pepper
Once the rice comes to a boil add the Leek Flakes, Carrot Granules, Red & Green Bell Peppers, & Chopped Onion to the pan and stir through. Place a lid on the pan and bake for 15-20 minutes until the stock has been absorbed and the rice is plump.
Great serve with grilled chicken and salad.