Name: Spanish rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 450 gram chicken thigh fillets, cut into 3cm pieces; 2 teaspoon smoked paprika; 2 tablespoon vegetable or olive oil; 1 chorizo sausage, thinly sliced; 1 small brown onion, finely chopped; 1 clove garlic, crushed; 1 medium zucchini, cut into 1cm pieces; 3/4 cup frozen pea, corn and red capsicum mix, thawed; 450 gram packet microwave long-grain white rice; 2 tablespoon lemon or lime juice; 1/4 cup chopped coriander

Spanish rice

Serves 4

Prep

10M

Cook

15M

Total

25M

Skip to Recipe

Ingredients

450 gram chicken thigh fillets, cut into 3cm pieces

2 teaspoon smoked paprika

2 tablespoon vegetable or olive oil

1 chorizo sausage, thinly sliced

1 small brown onion, finely chopped

1 clove garlic, crushed

1 medium zucchini, cut into 1cm pieces

3/4 cup frozen pea, corn and red capsicum mix, thawed

450 gram packet microwave long-grain white rice

2 tablespoon lemon or lime juice

1/4 cup chopped coriander

Method

1.Toss chicken in paprika. Heat a wok or large frying pan over moderate heat. Add half the oil and swirl to coat surface. Add chicken and chorizo. Stir-try for 4-5 minutes or until cooked. Transfer chicken and chorizo to a heatproof bowl.

2.Add remaining oil to wok. Stir-fry onion and garlic for 2-3 minutes or until soft. Add zucchini and vegetable mix and stir-fry for 2 minutes.

3.Heat rice in microwave following packet directions. Add to wok with juice, coriander, chicken and chorizo. Stir-fry until heated.

Place the chicken and paprika in a plastic freezer bag and shake until chicken is coated. You can use barbecued chicken instead of thigh fillets. You’ll need 2 cups of shredded meat. To thaw the frozen vegies, place in a small bowl and pour over boiling water. Stand for 1 minute then drain. Microwave rice is pre-cooked.
Note

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