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Spicy olive and chorizo rice recipe

Spicy olive and chorizo rice recipe

0 ratings

Created by The Tesco Real Food team

With smoky harissa and warming red chilli, this vibrant rice dish has a spicy undertone which can be dialled up or down depending on your appetite for heat. Sweet roasted pepper, rich chorizo and black olives bring masses of flavour to this hearty rice dish. What's more, it's perfect for freezing, if you have any leftovers! See method

  • Serves 4
  • Takes 40 mins
  • 478 calories / serving
  • Freezable
  • Dairy-free

Ingredients

  • 1 red pepper, sliced
  • 1 tbsp vegetable oil, plus 2 tsp
  • 75g chorizo sausage slices, chopped
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 1 red chilli, very finely chopped, deseeded if you prefer
  • 45g harissa paste
  • 400g tin chopped tomatoes
  • 300g long-grain rice, rinsed thoroughly
  • 1 reduced-salt chicken stock cube, made up to 650ml
  • 70g pack pitted black olives with sea salt
  • 250g frozen spinach
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

    2010kj
    478kcal     24%

  • Fat

    17g 24%

  • Saturates

    4g 18%

  • Sugars

    10g 11%

  • Salt

    2g 33%

of the reference intake
Carbohydrate 64.6g Protein 14.3g Fibre 6g

Method

  1. Preheat the oven to gas 9, 240°C, fan 220°C. Add the pepper to a roasting tray, drizzle with 1 tbsp oil, season with black pepper, toss and spread out across the tray. Roast for 15 mins or until softened, stirring halfway.
  2. Meanwhile, heat the remaining oil in a deep lidded frying pan over a medium-high heat. Cook the chorizo for 3-4 mins until golden brown and crispy. Add the onion, reduce the heat to medium and cook for 5-6 mins until slightly softened. Add the garlic, most of the chilli and the harissa paste and cook, stirring, for a further 2 mins.
  3. Add the chopped tomatoes, rice, stock, olives, frozen spinach and the roasted pepper. Bring to a simmer, cover, then reduce to low and cook for 18-20 mins, stirring occasionally, until the rice is cooked through. Set aside, covered, for a further 5 mins before serving with the remaining chilli to garnish.

Freezing and defrosting guidelines

Cool the rice within an hour of cooking and freeze in an airtight container for up to 3 months. Reheat until piping hot. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Chorizo recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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