Spanish Aubergine and Chorizo Rice

Name: Spanish Aubergine and Chorizo Rice
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: European, Mediterranean, Spanish
Ingredients: 250g easy-cook long-grain rice; 1 tbsp olive oil; 100g chorizo slices; 1 onion, finely chopped; 2 romano red peppers, cut into 2cm chunks; 2 aubergines, cut into 2cm chunks; ½ lemon, juiced, plus 1, zested and extra ½, cut into wedges, to serve; 2 garlic cloves, crushed or grated; 1 400g tin chopped tomatoes; 350ml chicken or vegetable stock; ¼ 15g pack flat-leaf parsley, finely chopped, plus 1 handful, leaves, to serve

4 steps

Prep:5minCook:30min

Inspired by paella, this Spanish Aubergine and Chorizo Rice from Lisa Faulkner is a quick and colourful mid-week winner. Partly pre-cooking the rice speeds up the total cooking time but still allows it plenty of time in the sauce to soak up all the lovely flavours. Featuring a silky combo of peppers and aubergines, it’s a delicious seasonal choice for summer and early autumn.

Updated at: Thu, 17 Aug 2023 02:54:28 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories462.9 kcal (23%)

Total Fat12.4 g (18%)

Carbs75.5 g (29%)

Sugars11.9 g (13%)

Protein13.8 g (28%)

Sodium456 mg (23%)

Fiber8.7 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

250glong-grain rice

easy-cook

1 Tbspolive oil

100gchorizo slices

0.5lemon

juiced, plus 1, zested and extra 1/2, cut into wedges, to serve

2garlic cloves

crushed or grated

1 x 400gtin chopped tomatoes

350mlchicken stock

or vegetable

0.3 x 15gflat-leaf parsley

finely chopped, plus 1 handful, leaves, to serve

Instructions

Step 1

Put the rice in a large saucepan of cold water. Bring to the boil, then simmer for 5 mins and drain.

Step 2

Meanwhile, put the oil in a large frying pan or shallow casserole with a lid, set over a low heat. Working in batches, fry the chorizo, turning occasionally, until brown and crisp at the edges. Remove to a plate.

Step 3

Add the chopped onion, peppers and aubergines to the pan with the lemon juice. Fry for 10 mins, stirring, to soften the veg. Stir in the garlic for 30 secs, followed by the drained rice, tomatoes and stock. Bring to a simmer, then cover and cook for 10 mins until the rice is just tender.

Step 4

Stir the lemon zest, chopped parsley and some seasoning through the rice, fluffing up as you go. Top with the crispy chorizo slices and the parsley leaves and serve with lemon wedges for squeezing over.

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