Spanish rice casserole

This recipe was given to Anne yesterday by John and Louise and we tried it out last night. A really nice, simple and tasty meal.

Spanish rice casserole

Servings:	Serves 4
Calories per serving:	348
Ready in:	1 hour
Prep. time:	30 minutes
Cook time:	30 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	25th June 2014

Best recipe review Great with anything 5/5 Or even good on its own - so colourful too. The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 5 tablespoons olive oil
• Freshly ground black pepper
• 1 large onion, peeled and finely chopped
• 4 cloves of garlic, peeled and crushed (or to taste)
• 2 mugs basmati rice - well rinsed and drained
• 1 teaspoon unsmoked paprika powder
• A big pinch of chilli flakes or chilli powder
• 4 oz chopped chorizo sausage
• 1 stick of celery, sliced into moons
• 2 sweet peppers, deseeded, sliced and chopped
• A few tablespoon of vegetables of your choice
• 110g (4 oz) fresh mushrooms, brushed clean and sliced
• Dash of Worcestershire sauce
• Pinch of dried mixed herbs
• 2 mugs of boiling chicken stock for every mug of rice

garnish

• Freshly chopped parsley

Mise en place

• Preheat the oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]

Method

1. Heat the oil in a dutch oven or flameproof casserole dish.
2. Add a good grind of black pepper.
3. Gently sauté the onion, and peppers for 5 minutes until soft.
4. Add the chorizo and garlic and stir-fry for a minute or so.
5. Stir in the rice and allow it to become well coated with the oil.
6. Add the remaining ingredients, stir really well. Cover with a layer of tin foil, then add the lid. This makes a really good seal.
7. Bake for 30 minutes.

Serving suggestions

Serve with chopped fresh parsley

Variations

Use any vegetables you have to hand. Frozen sweetcorn, Frozen peas, kidney beans, chick peas, green beans, etc.

Frozen vegetables can be added frozen with the stock.

Chef's notes

Most commercial stock powders are quite salty, so you shouldn't need any extra salt.

Omit the chorizo and use vegetable stock and this makes a nice vegetarian recipe.

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