Tomato and Chorizo (Basmati) Rice

Tomato and Chorizo (Basmati) Rice

By Jelena Dakic

1+1/2 cups basmati rice
1 chorizo sausage broken into 4-5 pieces
1 medium onion (peeled and quartered)
1 medium carrot (peeled and cut into 3-4cm rings)
2 cloves of garlic (peeled and cut in half)
1 can (400g = 1+1/2 cup) of chopped/crushed tomatoes
1+1/2 cups of water
1 cup frozen peas
1/2 cup of any other frozen veggies (corn, cut beans, broccoli...)
1 tablespoon of vegetable (or chicken) stock powder
1 teaspoon of paprika
1 teaspoon of sugar
Couple of pinches of pepper and salt
(Salt only if your stock powder is 'salt free' as most chorizos and stock powders often have a bit of salt in them already)

Optional extras to sprinkle before serving:
Chopped parsley or basil
Shaved or grated parmesan

  1. Place chopping blade into BIKM bowl and add chorizo, onion, garlic and carrot and chop by pressing 'pulse' 3-4 times.  (Please note that this process will pretty much mince your chorizos. If you wanted chorizos 'chunky' in the finished dish you should process the veggies first, add chorizos and briefly press 'pulse' just 1 more time)
  2. Scrape down the sides of the bowl, add oil and cook (Measuring Cup OFF) - on 90deg, speed 1 for 4 minutes
  3. Add rice and cook (Measuring Cup OFF) - 90deg, speed 1 for 2 minutes
  4. Add tomatoes, water, vegetable stock, paprika, pepper and sugar and cook (Measuring Cup ON) - 100deg, speed 1 for 10 minutes
  5. Add frozen veggies and cook - 90deg, speed 1 for further 9 minutes
  6. When finished cooking allow to stand in the bowl still covered (both the lid and measuring cup ON) for another 3 -4 min before serving
Since I personally hate washing up I cook this whole dish with the chopping blade in the bowl (meaning that some 2-5% of rice does get sliced in half or so).
If you wanted to ensure all your rice remains 'whole' you may wish to take the chopping blade out and put in the blunt mixing blade before you start the cooking process.