Chorizo Taco Rice Skillet
A one-pan fiesta packed with colour, crunch, and all the smoky goodness, that’s on the table in 30 minutes. Veetee Long Grain Rice soaks up the gorgeous smoky chorizo flavour, with bell peppers, sweetcorn, and red onion bringing a fresh pop in every bite. Finished with melted cheddar and fragrant spring onions, it’s the kind of easy, flavour-loaded dinner that lands on the table fast and disappears even faster.
130g chorizo, diced 1 red onion, chopped 2 bell peppers, chopped 4 spring onions, sliced 1 lime, cut into wedges Your preferred oil/cooking spray 150g tinned sweetcorn, drained 2 tsp garlic granules 2 tsp cumin 1 tsp smoked paprika 400ml chicken stock 2 x 260g Veetee Heat & Eat Long Grain Rice Pots 400g tinned chopped tomatoes 80g grated cheddar 1 handful fresh coriander, chopped (optional) Salt & pepper to taste Method
1. Prep the ingredients Take the skin off the chorizo then dice it. Chop the red onion and bell peppers. Thinly slice the spring onions and cut the lime into wedges (you’ll use these to garnish your dish).
2. Make the dish Heat a dash of your preferred oil or cooking spray in a large skillet or frying pan over a medium heat. Add the chorizo and cook for 3–4 minutes until it starts to release its oils.
Add the red onion, bell pepper, sweetcorn, garlic granules, cumin and smoked paprika, then cook for 5 minutes.
Preheat the grill to high.
Add the Veetee Long Grain Rice to the pan with the chicken stock and chopped tomatoes. Stir to combine everything, breaking up the rice with the back of a spoon. Cover with a lid and simmer for 4 minutes. Check the seasoning and adjust to taste.
Scatter over the grated cheddar then pop under the grill for a few minutes to melt the cheese.
Finish with the spring onions and optional chopped coriander. Serve the lime wedges on the side so people can squeeze on top for a zesty kick. Tuck in and enjoy.