About This Recipe
For the chilli:
1 cup long grain rice
2 cups water
½ (approx 100g) chorizo ring, diced
1 small red onion, chopped
1 red pepper, chopped
2 cloves of garlic, crushed
400g can of red kidney beans, drained
1 tsp crushed chillies
1 tsp smoked paprika
Salt and fresh-ground pepper
1 tbsp balsamic vinegar
For the stir fried vegetables:
2 small courgettes, cut diagonally into ½ cm strips
½ packet (approx 100g) sugar snap peas
1-2 green chillies, thinly sliced
⅓ cup of fresh coriander leaves
- Put the rice in a large, lidded pan along with the water and set the heat high until the water starts to boil. When most of the water has evaporated, turn the heat low and cover with a lid to steam.
- Meanwhile, fry the chorizo until the oil starts to run. Add a little olive oil and the onion, garlic and red pepper. Fry, stirring regularly, over a medium-high heat for 4-5 minutes, then add the beans and spices. Reduce the heat and cook until the beans soften. Add the balsamic vinegar and season to taste.
- To prepare the vegetables, heat some olive oil in a clean wok or frying pan and cook the courgettes and sugar snap peas on a high heat for 3 minutes, stirring continuously. Add the green chilli and stir for a further minute, then remove from the heat and sprinkle over the coriander leaves. Add salt and pepper, if desired.
- Serve immediately.