Ingredients : Serves 4

ingredients image
  • 1 onion, chopped
  • 1 clove garlic, finely chopped
  • 1 celery, chopped
  • 1 pepper, cut into 1cm cubes
  • 200g chicken breast, cut into 1cm cubes
  • 110g chorizo, slice 3mm thickness
  • 400g American rice
  • 1 tin (400g) chopped tomato in natural juice
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • ground black peppercorns
  • red dried chili*
  • chopped parsley
*Alternatively tabasco can be used.


instructions image
  • Heat the oil in a heavy-based pan. Saute the garlic and add the butter over low heat. Add the onion and cook until soften.
  • Put the celery, chicken, chorizo and rice and saute for 2-3 minutes more.
  • Pour the tin tomatoes, 350ml water, salt & pepper and the red dried chili.
  • Increase the heat until the juice has evaporated.
  • Turn down the heat and put the lid on, cook for about 10minutes.
  • Add the pepper and put the lid again, cook for another 5 minutes.
  • Turn off the heat and leave it for 10 minutes.
  • Adjust with salt and pepper and fluff it up. Sprinckle with the parsley.
instructions image

served image

This recipe was first published on mizueandco.com on 11th Oct. 2007.