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Categories:
light olive oil brown onions garlic ground cumin ground coriander ground turmeric chili powder Basmati rice beef stock red basil
Viewed: 12 - Published at: 9 years agoIngredients
- 500 g chorizo sausage (or other spicy sausage)
- 1 tablespoon light olive oil
- 2 brown onions, sliced thinly
- 1 garlic clove, crushed
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chili powder
- 2 cups basmati rice, rinsed
- 4 cups beef stock
- 1 red capsicum, diced
- 1/2 cup basil leaves, torn
Method
- Heat a large non-stick frying pan over medium heat. Cut each chorizo in half, length ways, then slice into 5mm thick pieces. Put chorizo into pan and fry gently for 3-5 minutes. Transfer to a bowl.
- Heat oil in large pan over medium heat. Add onion and cook, stirring for 2 minutes. Add garlic and cook for a further minute, until onion is soft. Add cumin, coriander, tumeric and chilli and cook, stirring for 1 minute until fragrant.
- Add rice. Stir to coat with oil and spices then add capsicum and stock.
- Bring to the boil, reduce heat to medium/low. Cover and simmer for 10 minutes or until rice is tender and stock has been absorbed.
- Stir in chorizo and basil. Cover and remove pan from heat. Stand for 5 minutes or until chorizo has been heated through.
- Serve into bowls and season with salt & pepper if desired.
