Start your day or evening with this hearty Spanish-inspired dish that’s packed with brown rice, chorizo, fresh vegetables, and spices. This flavorful, protein-rich meal comes together in just 30 minutes and makes the perfect wholesome option for lunch or dinner.
INGREDIENTS
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1.8 ounces brown rice (uncooked)
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4.3 fl oz water
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2.2 ounces chorizo (sliced)
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0.9 ounce brown onion (diced)
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0.5 teaspoon paprika
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0.5 fl oz lime juice, freshly squeezed
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3 oz red bell pepper
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3.2 ounces tomato (diced)
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0.1 fl oz extra virgin olive oil (0.5 tsp)
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1.5 ounces frozen green peas (thawed)
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1.5 ounces frozen corn kernels (thawed)
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1 pinch Himalayan salt
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INSTRUCTIONS
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Heat olive oil in a non-stick saucepan over medium heat. Fry the chorizo for 3–4 minutes on each side until crisp. Remove from pan and set aside.
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In the same pan, add the onion and bell pepper. Cook over low-medium heat for 1 minute until softened.
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Add the rice, water, tomato, peas, corn, lime juice, paprika, and a pinch of Himalayan salt. Stir well. Cover and cook for 15 minutes on low-medium heat, or until the rice has expanded and softened, and the water is absorbed. Add more water if needed.
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Transfer to a bowl, top with the crisped chorizo, and serve hot.
To make ahead
Cook the rice mixture without adding chorizo. Store in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave, then top with freshly cooked chorizo before serving.
NUTRITION
| Serving size |
360g |
|---|---|
| Calories | 438 |
| Protein | 19.83g |
| Total Fat | 14.54g |
| Carbohydrates | 51.75g |
| Sodium | 557.9mg |
| Sugars | 6.89g |
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