Or, y’know, red rice with chorizo, beans and cheese.
But Mexican inspired.
Ingredients:
- 1 large onion, chopped
- 2 tbsp pickled jalapeños, chopped (or more if you want, obviously)
- 300g chorizo, peeled and chunked
- 6 cloves of garlic, chopped
- 300g long-grain rice
- 1 bellpepper, deseeded & chopped (green would be my choice)
- 1 can of tomato chunks
- 1 can of black beans, drained & rinsed
- 1 can of lentils
- 300ml stock (chicken, beef, whatever)
- 1 tsp chili powder (or, again, more if you want, and you enjoy suffering)
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp oregano
- some of your favourite white cheese, crumbled
- salt & pepper to taste
Recipe:
- Heat a large pan to medium heat, and add some oil
- Gently cook the onion and jalapeños for about 5 minutes until they soften
- Add the chorizo, cook for a few minutes so the oil releases, stirring regularly
- Add the garlic, turn up the heat a little, until the garlic starts to get real fragrant
- Add the rice, and stir well to coat in all the goodness
- Add the beans, tomatoes, lentils, and stock, and stir well
- Add the spices, mix well, and bring to a boil
- Reduce the heat, and simmer for about 30 minutes
- Check occasionally if you need to stir, in case your rice starts to catch and burn
- When there’s ~5 minutes left, add the chopped bellpepper, and stir through
- Season to taste with salt and pepper
- Serve with crumbled white cheese on top
- Enjoy!
