Ingredients
Scale
- 200 g (7 oz) Chorizo, Cut into 1 cm semi circles
- 1 Onion, Diced
- 2 Yellow peppers, Sliced
- 1 tbsp Tomato puree
- 1 tbsp Paprika
- 2 tsp Garlic granules
- 300 g (10 oz) Basmati rice, Rinsed and drained
- 400 g (14 oz) Tinned chickpeas, Rinsed and drained
- 400 g (14 oz) Tinned chopped tomatoes
- 700 ml (3 cups) Hot vegetable stock
- 200 g (7 oz) Frozen peas
- 15 g (0.5 oz) Parsley, Chopped
Instructions
- Preheat the oven to 180℃ fan/350F/200℃/Gas Mark 6.
- In a baking dish, combine the chorizo and onion. Bake for 10 minutes until chorizo releases oil.
- Add the peppers, tomato puree, paprika, garlic granules, rice, chickpeas, and chopped tomatoes. Season with salt and pepper, stir, and pour in the hot stock. Stir again.
- Cover the dish with foil and bake for 30 minutes, stirring halfway. If needed, add more stock to keep rice submerged.
- Mix in the peas, cover, and bake for an additional 10-15 minutes until the rice is cooked. Add chopped parsley before serving.
Notes
Ensure the rice is fully submerged in stock during baking for even cooking.
Feel free to add more spices if you enjoy extra heat or flavor.
Fresh herbs can be substituted for parsley for variation.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 525
- Sugar: 5g
- Sodium: 900mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 11g
- Protein: 20g
- Cholesterol: 45mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.