For this speedy option, you'll sizzle up smoky chorizo and juicy tomatoes with yellow pepper, olives and quick-cook rice. Garnish with rocket and parsley, and serve it up in just 10 minutes!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.9 g||7.3 g|
|Protein||4.6 g||18.2 g|
|Salt||0.87 g||3.41 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat
Meanwhile, chop the cherry tomatoes in half
Once the pan is hot, add the halved cherry tomatoes with the chorizo and a pinch of pepper and cook for 2-3 min or until starting to soften
Meanwhile, deseed the yellow pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Once the cherry tomatoes have softened, add the sliced pepper with the roasted garlic paste and cook for 30 secs or until fragrant
Once fragrant, add the steamed basmati rice with the pitted black olives and tomato paste and stir it all together
Cook for 2-3 min further or until the rice is warmed through
Once the rice is warmed through, add the soy sauce and give everything a good mix up
Chop the parsley roughly, including the stalks
Serve the chorizo & tomato rice garnished with the chopped parsley
Top with the rocket