This is standard after-school fare for many Hungarian children. In Hungary it is known as Letcho and is extremely popular. It is fragrant and tangy and uses heaps of naturally sweet peppers, so is great for sneaking an extra portion of veg into the kids. It's also ideal for using up leftover cooked rice.
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
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Ingredients
basmati rice 240 g
chorizo 225 g (sliced)
onion 1 (sliced)
bell pepper 2 (sliced)
garlic cloves 3 (crushed)
paprika 1 tbsp
ground turmeric 1 tsp
chopped tomatoes 800 g
sugar 1 tbsp
chicken stock cube 1
Method
Cook the rice according to the packet instructions. Drain and set aside until needed.
Meanwhile, prep the ingredients. Dice the chorizo. Roughly chop the onion. Deseed and roughly chop the bell pepper. Crush the garlic.
Heat a dash of oil in a large pan over a medium heat, add the chorizo and cook, stirring, for 1 minute to release the oils. Then add the onion and garlic and cook for 2 minutes, stirring, until softened.
Add the paprika, ground turmeric and a few grinds of ground black pepper to the pan and stir to combine with the onions.
Stir in the bell peppers, chopped tomatoes, sugar and the crumbled stock cube. Season with salt and pepper.
Add the cooked rice to the pan and stir to combine.Leave to cook, stirring occasionally, for 10 minutes, until the sauce has thickened and the bell peppers are tender. Plate up and enjoy!
