|Ingredients||Equipment to have ready|
|1/2 onion, finely chopped||Chopping board|
|1 clove garlic, finely chopped||Sharp knife|
|1/4 chorizo ring, cut into small chunks||Medium sized saucepan with a lid|
|1/2 tsp ground cumin||Teaspoon measure or teaspoon|
|1/2 tsp ground coriander||Wooden spoon|
|1/2 tsp Luchito smoked chilli paste or chipotle paste or chipotle en adobo (leave out if you can’t find it)|
|Around 750ml chicken stock (I use concentrated stock mixed with water)|
|1/2 can drained black beans|
|50g basmati rice|
|1 roasted red pepper from a jar, sliced|
|Juice of 1/2 lime|
|Coriander, chopped (optional)|
- Sweat the onions over a low heat until soft but not browned then add the garlic, stirring for a few minutes so it doesn’t burn.
- Turn up heart to medium. Add the chorizo and cook for a few minutes to release the oils.
- Add the spices and stir whilst cooking for a minute.
- Pour in most of the stock and bring to the boil. Keep the rest in case you want more liquid once the rice is cooked.
- Add the rice and beans. Put the lid on and reduce the heat. Simmer for around 10 minutes until the rice is cooked.
- Stir in the peppers and add more stock if it’s needed.
- Squeeze in the lime juice just before serving.
- If you’ve got some fresh coriander you could scatter a little over at this point.