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Looking for a healthier fakeaway? You're in the right spot. Think butter chicken… but make it veggie, quicker, and a little bit lighter for January, without compromising on taste.Served with fluffy Veetee Basmati Rice, which soaks up all that deliciousness. Veetee steam filter the rice, so you can simply have to heat it up in the microwave and get perfect results every time. This recipe is also ideal for meal prep, simply make a big batch and you can then heat your Veetee rice up in 2 minutes when you’re ready to eat - winning!
Ingredients
2 x 260g Veetee Heat & Eat Long Grain Rice Pots
130g chorizo, diced
1 red onion, chopped
2 bell peppers, chopped
4 spring onions, sliced
1 lime, wedges
Your preferred oil/cooking spray
150g tinned sweetcorn, drained
2 tsp garlic granules
2 tsp cumin
1 tsp smoked paprika
400ml chicken stock
400g tinned chopped tomatoes
80g grated cheddar
1 handful fresh coriander, chopped (optional)
Salt & pepper to taste
Method
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).
Make the dish
Heat a dash of your preferred oil/cooking oil 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.