Name: Chorizo and tuna pilaf
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 425 gram can tuna in oil, drained, flaked (oil reserved); 2 cured chorizo sausages, thinly sliced; 200 gram button mushrooms, quartered; 1/4 cup tomato paste; 2 cup long-grain white rice; 2 hard-boiled eggs, grated

Chorizo and tuna pilaf

Serves 4

Prep

10M

Cook

30M

Total

40M

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Ingredients

425 gram can tuna in oil, drained, flaked (oil reserved)

2 cured chorizo sausages, thinly sliced

200 gram button mushrooms, quartered

1/4 cup tomato paste

2 cup long-grain white rice

2 hard-boiled eggs, grated

Method

1.Heat reserved tuna oil in a saucepan over moderate heat. Add chorizo; cook, for 4 minutes or until crisp.

2.Using a slotted spoon, remove half the chorizo from pan; set aside. Add mushroom to pan; cook and stir over high heat for 3 minutes or until it starts to brown. Add tomato paste; stir until combined.

3.Add rice; stir until coated. Add 3 cups water. Season. Bring to the boil over high heat. Cover with a tight-fitting lid.

4.Reduce heat to low; cook for 20 minutes or until rice is tender. Stand for 5 minutes. Using a fork, fluff up and separate rice. Gently stir in flaked tuna.

5.Divide pilaf among serving bowls. Serve topped with reserved chorizo and egg.

Use your favourite sausage instead of chorizo. Use 1 green capsicum instead of mushrooms if preferred.
Note

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