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Singlefile Wines

Chorizo, Cumin and Tomato Rice

Chorizo, Cumin and Tomato Rice
Recipe Date:
15 September 2015
Serving Size:
Cook Time:
  • 2 Garlic cloves, crushed
  • 1 Teaspoon ground cumin
  • 1 Teaspoon paprika
  • 1 Teaspoon ground coriander
  • 1.5 Cups basmati rice
  • 400 g Can of diced or crushed tomatoes
  • 1 l Chicken stock
  • 200 g Green beans, cut into 3-4 cm lengths
  • 300 g Chorizo, sliced
  • 200 g Marinated capsicum, drained and sliced
  • Fresh coriander leaves, to serve
  1. Heat 1 tablespoon of olive oil in a deep frypan over medium-high heat. Add garlic and spices and cook for 1-2 minutes or until fragrant. Stir in rice and mix well, then pour in tomatoes and stock
  2. Bring to the boil, cover pan and reduce heat to a simmer. Cook for about 30 minutes until all the stock has been absorbed and the rice is cooked and tender. Add beans in the last 5 minutes of cooking.
  3. Heat a small frypan over medium-high heat and cook chorizo for 5 minutes or until golden brown
  4. To serve, transfer the rice to a platter and top with the capsicum, cooked chorizo and coriander leaves.
  5. Enjoy with a spicy, savoury, medium bodied red wine!

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