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Gluten Free Spicy Chorizo and Vegetable Rice

Recipe author: EAT SMARTER
Gluten Free Spicy Chorizo and Vegetable Rice
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455
calories
Calories
45 min.
Preparation
moderate
Difficulty

Ingredients

for 4 servings
3 tablespoons
8 ounces
button Mushrooms (sliced)
2
medium potatoes (diced)
4 ounces
Chorizo (sliced)
1
onion (chopped)
2 cloves
garlic (chopped)
1.333 cups
1
freshly ground Black pepper
4 cups
1 cup
14 ounces
canned, chopped tomatoes
To garnish
snipped Cilantro
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Preparation steps

Step 1/5
Heat 2 tablespoons of oil in a large shallow pan and cook the mushrooms, potatoes and chorizo until vegetables are tender.
Step 2/5
Add the remaining oil to the pan and add the onion and garlic and cook gently until tender.
Step 3/5
Add the rice and stir until coated in the oil. Add the chilli and seasoning to taste.
Step 4/5
Add the stock, peas and tomatoes and bring to a boil. Cover the pan and simmer for 20-25 minutes until the liquid is absorbed and the rice is tender.
Step 5/5
Cover and leave to stand for 10 minutes. Garnish with coriander and serve immediately.