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.
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| Chorizo, pepper and lemon rice |
Yum - just love the sound of this. And very easy too
ReplyDeleteAnd quick! Thanks for reading A x
ReplyDelete