Sunday, 25 November 2012

Chorizo, pepper and lemon rice

A quick, simple and flavoursome supper from the Weekday Notebook section of delicious October issue, adapted to accommodate my lack of couscous and peas.

Cook some rice in chicken stock. Meanwhile gently fry off some chorizo, adding in some onions and peppers, for about 10 minutes. Once the rice is cooked, fluff it up with a fork and stir in the zest of a lemon and squeeze in the juice. Add this into your chorizo mix, and scatter with basil leaves. Scrummy, spicy, and speedy.

Chorizo, pepper and lemon rice


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