INGREDIENTS:
- 1 tbs of olive oil
- 130g fresh chorizo sausage, sliced
- ½ cup of frozen corn, rinsed under cold water to get rid of any ice
- ½ a jalapeno pepper, seeded and diced
- ⅓ of a yellow capsicum (pepper), diced
- 1 tsp of chipotle in adobo, minced
- 220g arborio rice
- 500ml of chicken stock
- 100ml of tinned diced tomatoes
- 2 tbs of crumbled feta
- coriander (cilantro) to garnish
INSTRUCTIONS:
- Preheat oven to 150C (300F)
- Heat oil on the stove on medium in a dutch oven (if you don't have a dutch oven a saucepan will work for this first part).
- Put the chorizo in the dutch oven and brown - about 3-4 mins
- Add the corn, jalapeno, capsicum (pepper) and chipotle in adobo to the pot and stir well until all well mixed.
- Fry for about 2 minutes.
- Add rice and stir so it is coated with oil for about 1 minute.
- Add the stock and tomatoes and bring to the boil.
- (If you aren't using a dutch oven pop everything into an oven proof casserole dish with a lid.)
- Cover and put in the oven for about 20 minutes until the liquid is absorbed, stirring once half way through.
- Remove from oven, stir in the feta and garnish with coriander (cilantro)
Source: Shrinking Single
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