The perfect end-of-week dinner — easy, one-pan, and full of flavour! The chorizo and halloumi add so much flavour, this one will keep everyone happy.
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
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Ingredients
onion 1 (diced)
chorizo 200 g (diced)
bell pepper 3 (diced)
garlic cloves 6 (grated)
tomato purée 2 tbsp
smoked paprika 1 tbsp
sweet paprika 1 tbsp
dried oregano 2 tsp
dried thyme 1 tsp
basmati rice 350 g
chicken stock cube 950 ml
halloumi 225 g (cubed)
Method
Dice the onion, chorizo (remove the skin first), bell peppers and grate the garlic cloves.
Heat a dash of oil in a large frying pan, add the onion and fry for 5 minutes. Stir in the garlic & chorizo and cook for 3 - 4 minutes.
Stir in the tomato purée, smoked paprika, sweet paprika, dried oregano and dried thyme then cook for 2 minutes. Add the bell peppers and cook for 5 minutes.
Stir in the basmati rice, coat well.
Make up the chicken stock cube with 950ml boiling water.
Add the chicken stock, cover and simmer for 10 minutes. After this time, turn off the heat and leave the pan covered for another 10 minutes.
Meanwhile, dice the halloumi, then fry it in a pan with a little oil, until golden, around 5 - 7 minutes. Stir it into the rice then plate up.
