John Rice bowls can be a great way to handle dinner when you are time poor. The rice mixes very well with a range of ingredients and when I have an opportunity to add chorizo into a dish I’m more than happy to do so. I typically use a mild chorizo, as that is my preference.
The chorizo & paprika provide a mildly spiced ingredient. The cherry tomatoes give a nice juicy sweet offset. Mixed through rice to provide a full bodied meal. Topped with avocado and sprinkled with parsley for a lovely savoury & subtly spiced rice dish.
This is a simple to prepare and cook meal. It can all be done in around 30 minutes or so. It is a great option when you are looking for a great tasting quick dinner.
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 1 tbsp Olive Oil
- 1 Brown Onion diced
- 1 Chorizo chopped
- 2 cloves Garlic crushed
- 1 tsp Smoked Paprika
- 1 1/2 cups Long Grain White Rice
- 3 cups Chicken Stock use stock cubes
- 3/4 cup Frozen Peas
- 200 g Cherry Tomatoes halved
- 1 Avocado diced
- 1 tbsp Fresh parsley chopped
Ingredients
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Instructions
- Heat oilve oil in a large frying pan over medium high heat.
- Add onion, chorizo & garlic and cook for 5 minutes, stirring regularly.
- Add paprika, stir to mix through and cook a further 1 minute.
- Add rice, stir to coat the grains, then add chicken stock and stir to mix through.
- Cover frying pan, reduce heat to simmer and cook for a further 12 minutes, or until liquid is absorbed by rice.
- Remove cover, add frozen peas & cherry tomatoes, stir to mix through and cook for a further 2 minutes to heat through.
- Remove from heat, top with avocado, sprinkle with parsley and serve.
