Spanish Style Rice

For starters, I love rice. So give me rice loaded with all sort of goodies and I'm all in. Growing up in a Caribbean household, we had rice for dinner at least once or twice a week. It's a staple that accompanies most of our meat dishes, which almost always has some sort of gravy or sauce. Now that I have my own family and life is incredible busy, as it is for most of us, this rice dish makes an excellent fresh and healthy mid-week meal.

This Mexican style rice comes together so easily and quickly in a single pot, which makes for an easy clean-up. You can also throw in your favourite veggies, but I kept it simple with corn, pepper and kidney beans. From there, the rice is simmered in a stock packed full of flavour. I also like adding chorizo, to make it a complete meal. The smells that waft through the house when this is cooking takes me straight back to Mexico, where I have fond memories. Serve straight to the table and watch everyone help themselves. Sit back, relax and enjoy!

Ingredients:

3 tbsp extra-virgin olive oil

1 small green pepper, diced

1 small red pepper, diced 

1 medium onion, chopped

3 cloves garlic, thinly sliced

1 200g small tin sweetcorn

1 400g tin kidney beans

450g easy cook rice, rinsed and drained

2 tbsp tomato paste

600 ml low-sodium chicken stock (follow stock cube directions, if not using fresh stock) 

1 tbsp tsp ground cumin

1 tsp dried oregano (I sometime use fresh thyme)

1 tsp cayenne

2 tsp paprika 

225g chorizo, cut into 1cm thick slices 

Salt to taste 

Ground black pepper

5g finely chopped coriander

Directions:

In a large pan, over medium-high heat, heat the oil. 

Add the bell peppers, onion and garlic, and cook. Stirring frequently, until onions have become translucent, about 5 minutes. 

Add the chorizo sausage and cook for a few minutes, until the sausage starts releasing it's oils. Now add the the cayenne, paprika, cumin and cook for 1-2 min. The spices will become fragrant. 

Add the rice and tomato paste and cook, stirring, until grains are toasted, 2 to 3 minutes.

Pour in the stock, kidney beans, sweetcorn and oregano. Season with 1 teaspoon salt and ½ teaspoon pepper. Bring to a boil. Cover and reduce heat to low. 

Simmer until rice is cooked through and liquid is absorbed, stirring occasionally, about 17 minutes. 

Stir in the fresh coriander just before serving.