Prep
5m
Cook
30m
Total
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Cook the onion and chorizo in a spray of oil for a few minutes until the onion softens.
1 Onion
120 g Chorizo
500 g Chicken breast
Step 2
Add the red pepper and the chicken pieces for around 8 minutes until cooked through and softened. Season with paprika and garlic Italian seasoning.
1 Red pepper
1 tbsp Paprika
1 tbsp Garlic Italian seasoning
Step 3
Remove a tbsp of the chorizo and set aside. Rinse the uncooked rice.
350 g Long grain rice
Step 4
Stir in the tomato puree, then pour in the passata and chicken stock. Stir and bring to the boil, then pour in the uncooked rice. Reduce the heat to low-medium then stir, cover and simmer for 15-20 minutes or until all of the liquid has been absorbed and the rice is cooked.
1 tbsp Tomato puree
250 g Passata
500 ml Chicken stock
Step 5
Stir the rice then add cheese and chorizo on top. Cover with a lid (or foil) for a couple more minutes.
60 g Grated four cheese mix
For
4
M
I
500
g
Chicken breast, diced
120
g
Chorizo, diced
1
Onion, finely diced
1
Red pepper, diced
1
tbsp
Paprika
1
tbsp
Garlic Italian seasoning
1
tbsp
Tomato puree
500
ml
Chicken stock
250
g
Passata
350
g
Long grain rice
60
g
Grated four cheese mix
Per Serving
Calories
693kcal
Fat
19g
Carbs
78g
Protein
55g
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your favourite veg for some extra nutrients!
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J
Joanne Q
8 months ago
Not a fan of this! The water reduced far too quick and the rice was raw! Complete disaster
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M
Meg R
8 months ago
Aw no that’s rubbish I’m sorry! 😭 I’ve used this ratio of rice to liquid lots of times and it’s always worked for me, did you use long grain white rice? Not sure why that’s happened but I’d have probs added some extra water from the kettle in that situation. May be worth another go if you’re not too scarred 😂😭 cause it’s a really good one! Thanks for the feedback anyway, if we can figure out what went wrong I’ll make sure to adjust the method! X
Like
Reply
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Prep
5m
Cook
30m
Total
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Cook the onion and chorizo in a spray of oil for a few minutes until the onion softens.
1 Onion
120 g Chorizo
500 g Chicken breast
Step 2
Add the red pepper and the chicken pieces for around 8 minutes until cooked through and softened. Season with paprika and garlic Italian seasoning.
1 Red pepper
1 tbsp Paprika
1 tbsp Garlic Italian seasoning
Step 3
Remove a tbsp of the chorizo and set aside. Rinse the uncooked rice.
350 g Long grain rice
Step 4
Stir in the tomato puree, then pour in the passata and chicken stock. Stir and bring to the boil, then pour in the uncooked rice. Reduce the heat to low-medium then stir, cover and simmer for 15-20 minutes or until all of the liquid has been absorbed and the rice is cooked.
1 tbsp Tomato puree
250 g Passata
500 ml Chicken stock
Step 5
Stir the rice then add cheese and chorizo on top. Cover with a lid (or foil) for a couple more minutes.
60 g Grated four cheese mix
For
4
M
I
500
g
Chicken breast, diced
120
g
Chorizo, diced
1
Onion, finely diced
1
Red pepper, diced
1
tbsp
Paprika
1
tbsp
Garlic Italian seasoning
1
tbsp
Tomato puree
500
ml
Chicken stock
250
g
Passata
350
g
Long grain rice
60
g
Grated four cheese mix
Per Serving
Calories
693kcal
Fat
19g
Carbs
78g
Protein
55g
Only visible to you
Made it?
your favourite veg for some extra nutrients!
Cancel
J
Joanne Q
8 months ago
Not a fan of this! The water reduced far too quick and the rice was raw! Complete disaster
Like
Reply
Cancel
M
Meg R
8 months ago
Aw no that’s rubbish I’m sorry! 😭 I’ve used this ratio of rice to liquid lots of times and it’s always worked for me, did you use long grain white rice? Not sure why that’s happened but I’d have probs added some extra water from the kettle in that situation. May be worth another go if you’re not too scarred 😂😭 cause it’s a really good one! Thanks for the feedback anyway, if we can figure out what went wrong I’ll make sure to adjust the method! X
Like
Reply
Cancel
