Chorizo Rice

With Riverview Farms Pork Roast

PrepTime 15 Mins
Serves 4
Cook Time 20 Mins
INGREDIENTS

½ tsp saffron threads

2 tsp olive oil

1 onion, finely diced

2 chorizo sausages, sliced into rounds

1 red capsicum, diced

1 clove garlic, finely chopped

2 cups basmati rice, rinsed

4 cups chicken stock

1 cup peas

1 Riverview Farm Roast Pork, diced (meat only)

½ bunch continental parsley, roughly chopped, plus extra to serve

sea salt & black pepper

  1. 1

    Place the saffron in a small bowl and pour over ¼ cup of hot water. Set aside to steep.

  2. 2

    Meanwhile, heat oil in a large non-stick fry pan fitted with a lid over medium heat. Cook onion and chorizo for 5-7 minutes until the onion is soft and the chorizo is caramelized

  3. 3

    Add the capsicum and garlic and cook for a further 2 minutes.

  4. 4

    Add the rice and stir to coat, then add the stock, saffron and its water, and season with salt and pepper

  5. 5

    Bring to a low simmer, cover with a tight-fitting lid and cook for 5 minutes

  6. 6

    Remove the lid, scatter over peas and pork, replace the lid and cook for a further 5 minutes until rice is tender

  7. 7

    Turn off the heat and leave to stand, covered, for 10 minutes to allow excess steam to be absorbed and for the rice to be nice and fluffy.

  8. 8

    Sprinkle with parsley and toss with a fork to combine then serve.

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