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Chef Hurley Baird
Yellow rice with chorizo
Fancy a Mediterranean evening? This recipe is good for you: yellow rice with chorizo, tomatoes, garden peas and parsley.
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Ingredients
Directions
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Remove the skin from the chorizo and cut the sausage into cubes. Cut the onions.
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Heat the oil in a frying pan and fry the sausage with the onion until it is translucent. Scoop the rice through and cook for 1 min.
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Add the water, crumble the bouillon tablet and bring to the boil. Turn the heat down and cook the rice for 10 minutes with the lid on the pan.
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Meanwhile, cut the tomatoes into quarters and remove the seeds. Cut the flesh into cubes.
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Spoon the tomatoes and peas through the rice and boil for another 5 minutes. The rice must have taken all the broth. Season with pepper and salt.
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Turn off the heat and leave the rice covered for a few minutes. Meanwhile, cut the parsley fine.
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Sprinkle the rice mixture with the parsley and serve immediately. Yummy! .
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Nutrition
605Calories
Sodium0% DV1.445mg
Fat34% DV22g
Protein46% DV23g
Carbs25% DV75g
Fiber28% DV7g
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