Chorizo & Vegetable Rice Bake

A one-pot dish that makes a great meal or side. Plump rice, crispy chorizo & heaps of healthy vegetables join together to create a dish packed with flavor.

Prep: 10 minutes

Cook: 30 minutes

This recipe is: Gluten-free

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INGREDIENTS

• 2 Chorizo

• 4 Garlic Cloves

• 2 Table Spoons Olive Oil

• 1/2 Bunch Parsley, Roughly Chopped Leaves & Stems

• 1 Large Lemon Zested & Juiced

• 575 ml Chicken Stock

• 1 Cup Long Grain Rice

• 3 Table Spoons Leek Flakes

• 1 Table Spoon Red Bell Pepper (capsicum)

• 1 Table Spoon Green Bell Pepper (capsicum)

• 1 Table Spoon Carrot Granules

• 1 Table Spoon Chopped Onion

• Salt and cracked Black Pepper

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METHOD

1. Pre Heat your oven to 220°C. Cut Chorizo into 3mm rounds and thinly slice Garlic Cloves. In a small pot bring chicken stock to the boil

2. Place an ovenproof pan on medium-high heat with Olive Oil & Chorizo and cook till crisp, add thinly sliced Garlic and Chopped Parsley and cook for a further 30 seconds.

3. Add the Rice to the pan and stir on medium-high heat for 1 minute.

4. Add boiling Chicken Stock, Lemon Juice & Zest, salt, & pepper

5. Once the rice comes to a boil add the Leek Flakes, Carrot Granules, Red & Green Bell Peppers, & Chopped Onion to the pan and stir through. Place a lid on the pan and bake for 15-20 minutes until the stock has been absorbed and the rice is plump.

6. Great serve with grilled chicken and salad.

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