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Ingredients

2 tablespoons olive oil
6 chorizo sausages, sliced
2 brown onions, halved, thinly sliced
2 garlic cloves, crushed
1 red chilli, deseeded, sliced
2 teaspoons paprika
1 tablespoon ground cumin
2 cups Basmati rice
4 cups Massel chicken style liquid stock
1/2 cup flat-leaf parsley leaves, chopped

Method

Step 1 Heat 1 tablespoon of oil in a large saucepan over medium heat. Cook chorizo for 2 to 3 minutes each side or until golden. Drain on paper towels.
Step 2 Heat remaining tablespoon of oil in saucepan over medium heat. Add onions. Cook, stirring, for 2 minutes. Add garlic, chilli, paprika and cumin. Cook for a further 2 minutes, stirring, or until soft.
Step 3 Stir in rice. Add stock and chorizo. Bring to the boil. Reduce heat to medium-low. Cover. Simmer for 10 minutes. Remove from heat. Stand, covered, for 5 minutes. Stir through parsley, and salt and pepper. Serve.

Chorizo pilaf

How to make Chorizo pilaf

Ingredients

Method