Brown Rice with Chorizo and Egg


This is a jolly recipe from the Waitrose magazine.

Serves 2

1 tbsp olive oil
125g cooking chorizo sausage, chopped
8 cherry tomatoes, halved
1tsp hot smoked paprika, plus extra to serve
2 garlic cloves, crushed
250g pack steamed wholegrain rice
100g green beans, trimmed and halved
2tbsp chopped dill
2 eggs, soft boiled, peeled and halved
2 salad onions, trimmed and finely sliced.

Heat the oil in a saucepan over a medium heat. Cook the chorizo for 5 minutes, or until golden brown. Add the tomatoes, cook for 2 more minutes, then stir in the paprika and garlic. Cook until fragrant, about 1 minute.

Tip in the rice and beans, season with salt and add a splash of water. Cover with a lid, turn to the lowest heat and cook for 5 minutes or until everything is warm and the beans are tender.

Fold the dill through the rice and divide between 2 plates. Top each with a halved boiled egg and scatter over the salad onions and a pinch of paprika before serving.

I hard-boiled the eggs because soft-boiled ones are a b*gger to peel, but you can do them any way you like.


Image found here


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