chorizo and green bean spanish pilaf

imageIt’s a bit chilly here tonight in Brisbane.. and because we were enjoying a lazy Sunday at our house, I forgot to take something out of the freezer. All I found in my fridge was chorizo, some fresh veggies and a few other bits and pieces, and in the pantry, rice, pasta, some various legumes, spices galore, stock, potato. So making a rash decision, I tried to whip up a pilaf, and it was a glorious success. Also, have I mentioned how much I dishes that are colourful – this pilaf is so festive, with it’s reds, yellows and crunchy green beans. 🙂


– 2 Spanish chorizo sausages, sliced in rounds
– 2 small brown onions, diced finely
– 1 red capsicum, diced
– 1 clove of garlic, smooshed
– 1L + of chicken or vegetable stock
– 2 cups of long grain rice
– 1/2 teaspoon of tumeric
– 1 teaspoon of paprika
– 1 teaspoon of cumin
– 1 teaspoon of corriander
– 1 cup of green beans, top and tailed, and sliced into 1cm bits

1. Put half of the chorizo in a very large frying pan, risotto pan, or dutch oven. Turn the heat up to medium, and fry until golden brown on both sides. Remove the sausage from the pan, and repeat the process with the left overs.
2. Once all the chorizo has been removed from the pan, throw in the onion, capsicum, spices and garlic. Turn the heat to low and saute until soft, being careful not to burn the spices.
3. Add the rice and chorizo and any residual oil from the sausage and stir well making sure each grain of rice is covered in the delicious spiced oil.
4. Add the stock, bring to the boil and crank the heat down to a simmer with the lid on for 10-15minutes. Stir well every 5minutes.
5. Add the green beans, stir and remove from the heat. Check for seasonings and add salt and pepper if needed. Keep the lid on and stand for another 5minutes.
6. Serve hot. If heat is desired sprinkle lightly with chilli flakes 😉

Serves 4.

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