Brown Rice Paella with Chorizo

Brown Rice Paella with Chorizo

33saves
1hour10min


3 people made this

Brown rice has a wonderful nutty texture and it is more nutritious than white rice. A little chorizo sausage adds spice.

Zoë Harpham

Ingredients
Serves: 4 

  • 85g chorizo sausage, skinned and diced
  • 1 tablespoon olive oil
  • 350g skinless chicken breast fillets, cut into 2 1/2 cm chunks
  • 1 large onion, chopped
  • 2 celery stalks, diced
  • 2 garlic cloves, crushed
  • 1 red capsicum, deseeded and diced
  • 1 green capsicum, deseeded and diced
  • 1 yellow capsicum, deseeded and diced
  • 1 1/4 cups (250g) brown rice
  • 4 tomatoes, finely diced
  • 2 bay leaves
  • 2 sprigs of fresh thyme
  • 3 cups (750ml) boiling water
  • 1 cup (200g) frozen peas
  • 1 cup (200g) frozen corn kernels
  • 1/4 cup (15g) chopped fresh flat-leaf parsley, chopped

Directions
Preparation:25min  ›  Cook:45min  ›  Ready in:1hour10min 

  1. Dry-fry the chorizo in a large, heavy-based saucepan or flameproof casserole dish over a medium heat for about 2 minutes, stirring continuously. Add the oil and chicken and increase the heat slightly, then cook for about 5 minutes until coloured all over, stirring occasionally. Remove the chicken and chorizo from the pan using a slotted spoon and set aside.
  2. Add the onion, celery, garlic and capsicums to the oil remaining in the pan. Cook, stirring frequently, for 5 minutes until the vegetables are softened slightly. Stir in the rice, tomatoes, bay leaves and thyme, then replace the chicken and chorizo and pour in the water. Bring back to the boil, stirring occasionally. Reduce the heat to low, cover and cook gently for 25 minutes.
  3. Add the peas and corn, forking them lightly into the rice mixture. Re-cover and continue to simmer for a further 5 minutes until the rice is tender and all the liquid has been absorbed. Discard the bay leaves and thyme stalks and season to taste, then fork through the parsley and serve.

Recently Viewed

Reviews (1)

joank
by
3

It was easy to make, but I would use stock instead of water as it wasn't as flavourful as I would have liked. - 05 Dec 2008

Write a review

Click on stars to rate