Fiery Chorizo Rice Pan (Lucky Eat)

Name: Fiery Chorizo Rice Pan (Lucky Eat)
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g Long grain rice; 7-10 Tbsp Salt; 2 Garlic cloves; 1 Onion; 1 (approx. 200 g) red pepper; 2 yellow peppers (approx. 200 g each); 1 green pepperoni; 1 red chilli pepper; 250 g Chorizo sausage (Spanish pepper sausage); 6 Stem(s) Oregano; 1-2 TABLESPOONS Olive oil; 40 g small, black olives with stone; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Curry Powder; 7-10 Tbsp Rose peppers

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

400 g Long grain rice
7-10 Tbsp Salt
2 Garlic cloves
1 Onion
1 (approx. 200 g) red pepper
2 yellow peppers (approx. 200 g each)
1 green pepperoni
1 red chilli pepper
250 g Chorizo sausage (Spanish pepper sausage)
6 Stem(s) Oregano
1-2 TABLESPOONS Olive oil
40 g small, black olives with stone
7-10 Tbsp Pepper
1-2 TABLESPOONS Curry Powder
7-10 Tbsp Rose peppers

Directions

1
Prepare rice in boiling salted water according to package instructions. Meanwhile peel garlic and onion and dice finely. Quarter, clean and wash the peppers. Cut the peppers into strips.
2
Wash the peppers and chillies, cut lengthwise and remove the seeds. Chop the pepperoni and chilli finely. Cut the sausage into slices. Wash oregano and dab dry. Put 4 stems aside. Pluck leaves from the remaining stems.
3
Drain the rice and let it drain. Heat the oil in a large pan and fry the sausage and peppers for 2-3 minutes. Fold in garlic, olives, pepperoni, chilli and rice, cook for another 3-4 minutes while stirring.
4
Season to taste with salt, pepper, curry and paprika powder. Sprinkle with oregano and garnish.