Cheesy chorizo and courgette baked rice
This easy one-pot dinner combines chorizo, courgette, and rice, topped with melted cheddar cheese. Recipe and image courtesy of Tesco, realfood.tesco.com
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Serves: 4
Ingredients
- ½ tbsp olive oil
- 125g chorizo, skin removed, halved and sliced
- 3 courgettes, halved and sliced
- 300g long-grain rice
- 1 vegetable stock cube (made up to 700ml)
- 10g fresh basil, chopped
- black pepper
- 150g lighter grated Cheddar
- salad leaves, to serve
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas mark 4. Heat the oil in a deep ovenproof frying pan or casserole dish with a lid, over a medium-high heat. Add the chorizo and fry for 5-6 minutes until golden and crisp. Stir in the courgettes and fry for another 3-4 minutes, stirring frequently, until the courgettes start to soften. Stir in the rice to coat in the oil.
Step 2
Pour 600ml stock over the rice in the dish. Stir in the basil, mix well and season with pepper. Cover and place in the oven to bake for 15 minutes, then remove the lid, stir briefly and, if the rice is still a little firm and the base of the pan is dry, add the remaining 100ml stock.
Step 3
Scatter over the cheese. Bake for a further 5-10 minutes until the rice is tender and the cheese has melted. Serve with salad leaves.