Chorizo and chickpea rice

Chorizo and chickpea rice

This quick and easy Spanish recipe is full of flavours, colours & textures. It’s great for supper or to pack for work lunches.

By , 21 September 2015
Chorizo and chickpea rice
  • Ready in: 25 mins
  • Serves: 4
  • Price: £1.15 per serving
Nutritional Info
Each 464g serving contains
  • Fat 21
    30%
  • Sat Fat 5.2
    26%
  • Sugar 9.5
    11%
  • Salt 2
    34%
  • Cals 580
    29%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 523kJ/125kcal.
Ingredients
  • 240g Asda Golden Savoury Rice
  • ½ x 250g Asda Extra Special Chorizo, cut into thick slices
  • 1 large red onion, sliced
  • 2 x 400g cans chickpeas, drained
  • 250g pack baby plum tomatoes
Method
  • Put the rice into a pan and pour over 700ml cold water. Bring to the boil and simmer for 20 minutes or until the rice is tender and the water has been fully absorbed.

  • Meanwhile, heat the oil in a pan and cook the chorizo and onion for 5-6 minutes or until the onion is soft.

  • Add the chickpeas and tomatoes and cook for another 3-4 minutes or until the tomatoes start to soften and the chickpeas are heated. Stir through the cooked rice and spoon into four bowls to serve.