Chorizo and veggie turmeric (yellow) rice (yields 4 grown-up servings)
1 tbsp vegetable oil
1 onion, peeled, sliced
100g chorizo, sliced
200g basmati rice, raw
1 tsp tumeric
1 pepper, deseeded, diced
1 small carrot, peeled and diced
1 stock cube, made up with 500ml water
1 handful of kale
Heat oil in pan, add onion and chorizo. Cook for 2 minutes. Add rice, turmeric, then the diced peppers and carrots. Stir well, before adding a third of the stock, until the rice absorbs it all, before repeating this twice. Cook on medium heat for 15 minutes. Lastly add the kale. Cook for another 3 minutes.
With a dollop of yogurt!
Energy 115kcal 482kJ | Fat 4g of which saturates 1.2g | Carbohydrate 15g of which sugars 1.4g | Fibre 1g | Protein 4g | Salt 0.3g
Per serving (286g)
Energy 328kcal 1379kJ | Fat 12g of which 3.4g saturates| Carbohydrate 43g of which sugars 3.9g | Fibre 2.9g | Protein 11g | Salt 0.9g
To make this dish your own, why not add chicken, fish or other kinds of beans and vegetables?
Recipe by Nutritionist and mum-of-two Georgine Leung (@georginechikchi)