Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
31
High
Nutrition per serving
Calories435.9 kcal (22%)
Total Fat18.3 g (26%)
Carbs50.7 g (19%)
Sugars3.8 g (4%)
Protein17.2 g (34%)
Sodium873.1 mg (44%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Instructions
Step 1
Heat the oil in a large pan and cook the chorizo for 1 minutes, until the paprika oil is released.
Step 2
Add the chipolatas and cook for 3-4 minutes until lightly browned on all sides. Tip in the rice and stir until coated in the oil. add paprika or chilli powder to taste.
Step 3
Add the tomatoes and stock and tomato puree then cover and simmer for 15 minutes, stirring occasionally.
Step 4
Add the peppers and salad onions, reserving some chopped onion. Cover and cook for a further 10 minutes until the rice is tender and most of the liquid has been absorbed.
Step 5
Serve garnished with the reserved onion.
Notes
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