One pot sausage and rice 🌾

By Andy Cooks · 30 min

Ingredients

Instructions

1. Peel and finely dice the onion and carrot, finely dice the celery, and set aside.
2. Crush and roughly chop the garlic and set aside.
3. Slice the chorizo into 3-4 cm chunks and set aside.
4. Heat the olive oil in a medium saucier on high for 30 seconds.
5. Add the onion, carrot and celery with 1/2 tsp salt and sweat for 2-3 minutes until the onion is translucent. Add the garlic and stir.
6. Add the chorizo and cook for 2 minutes, or until the fat starts to render out.
7. Add the smoked paprika, 1/4 tsp salt, 12 cracks of black pepper and the unrinsed rice. Toast the rice for 1 minute on the heat.
8. Add the chicken stock and stir, scraping up any rice stuck to the base. Bring to a simmer, then reduce to low, cover and cook for 15 minutes.
9. Remove the lid and check the rice is soft. If still firm, cover and cook on low for 5 more minutes.
10. Turn the heat to high, add the spinach and cover for 60 seconds. Uncover, stir the rice and cook for 60 more seconds.
11. Taste and adjust the seasoning, then serve.

Summarized from Andy Cooks's video. Watch it for the details.

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GarlicOnionRiceCarrotCelerySpinachChorizo