Rice pudding with tomatoes, zucchini and chorizo

Name: Rice pudding with tomatoes, zucchini and chorizo
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g Basmati rice; 7-10 Tbsp Salt; 5–6 Tomatoes in the panicles; 2 Courgette; 3 Onions; 150 g Chorizo Sausage; 7-10 Tbsp Pepper; 100-150 ml Vegetable broth; 3 TABLESPOONS Olive oil; 4 Stem(s) Thyme; 2 Branches of rosemary; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g Basmati rice
7-10 Tbsp Salt
5–6 Tomatoes in the panicles
2 Courgette
3 Onions
150 g Chorizo Sausage
7-10 Tbsp Pepper
100-150 ml Vegetable broth
3 TABLESPOONS Olive oil
4 Stem(s) Thyme
2 Branches of rosemary
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Prepare rice in boiling salted water according to package instructions. Wash and clean tomatoes and zucchini and cut them into thin slices. Peel onions and cut into thin rings. Peel the skin from the chorizo, cut the sausage into slices
2
Drain the rice and put it into a greased casserole dish. Place vegetable slices and chorizo alternately on the rice. Season with salt and pepper. Pour stock and drizzle 2 tablespoons of olive oil over it. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 40 minutes
3
Wash the thyme and rosemary and shake dry. Pluck rosemary needles roughly. Pluck thyme leaves and chop coarsely. Sprinkle the herbs over it about 10 minutes before the end of the cooking time. If the surface gets too dark, cover with aluminium foil. Sprinkle with approx. 1 tbsp. olive oil before serving