Directions
- 1Fry off the onion and chorizo.
- 2Add garlic and fry for 30 seconds.
- 3Add diced chicken, garlic granules, and paprika. Cook until the chicken is browned.
- 4Add the tomato puree.
- 5Add uncooked rice and stir.
- 6Add stock, bring to a boil, reduce heat, cover and cook for 15-20 minutes, stirring occasionally.
- 7Stir through parsley and top with cheese.
- 8Cover and cook until cheese is melted.
- 9Serve with a side salad or vegetables.
Ingredients
- 1 diced onion
- 2 tbsp tomato puree
- 400 g diced chicken breast
- 140 g diced chorizo
- 400 ml stock
- 500 ml stock
- 260 g rice
- 3 crushed garlic cloves
- 1 tbsp smoked paprika
- 1 tbsp garlic granules
- 1 tbsp onion granules
- 80 g reduced fat grated cheese
Equipment
one panwooden spoon
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