Chorizo Taco Rice Skillet

A one-pan fiesta packed with colour, crunch, and all the smoky goodness, that’s on the table in 30 minutes. Veetee Long Grain Rice soaks up the gorgeous smoky chorizo flavour, with bell peppers, sweetcorn, and red onion bringing a fresh pop in every bite. Finished with melted cheddar and fragrant spring onions, it’s the kind of easy, flavour-loaded dinner that lands on the table fast and disappears even faster. Save time and enjoy the convenience of using Veetee steam filtered rice, which is perfectly fluffy every time, with no hard work on your part, simply add to the pan and heat through. Perfect for busy nights when you still want something fun, vibrant, and seriously satisfying. The beauty of this dish is also that you can play around with the ingredients according to what you like and what you have in the fridge to use up. High in protein and also packed with fibre from all the vegetables, this is an ideal meal for smashing your January, and beyond, goals.

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Ingredients

chorizo 130 g
red onion 1 (chopped)
bell pepper 2 (chopped)
spring onions 4 (chopped)
lime 1 (wedges)
tinned sweetcorn 150 g (drained)
garlic granules 2 tsp
ground cumin 2 tsp
smoked paprika 1 tsp
chicken stock cube 1
Veetee heat & eat long grain rice 520 g
chopped tomatoes 400 g
mature cheddar 80 g (grated)
fresh coriander 1 handful (chopped)

Method

Prep the ingredients

Take the skin off the chorizo then dice it. Chop the red onion and bell peppers. Thinly slice the spring onions and cut the lime into wedges (you’ll use these to garnish your dish).

Make the dish

Heat a dash of your preferred oil/cooking oil spray in a large skillet or frying pan over a medium heat. Add the chorizo and cook for 3–4 minutes until it starts to release its oil.
Add the red onion, bell pepper, sweetcorn, garlic granules, cumin and smoked paprika, then cook for 5 minutes.
Make up the chicken stock cube with 100ml boiling water per serving (400ml for 4 people, 200ml for 2 people).
Heat the grill to high.
Add the Veetee Long Grain Rice to the pan with the chicken stock and chopped tomatoes. Stir to combine everything evenly, breaking up the rice with the back of the spoon. Cover with a lid and simmer for 4 minutes. Check the seasoning and adjust to taste.
Scatter over the grated mature cheddar and pop under the grill for a few minutes until the cheese melts**.

Finish the dish & Plate Up

Scatter over the spring onions and the optional chopped fresh coriander. Serve with lime wedges for an extra zesty kick. Tuck in and enjoy.

Chorizo Taco Rice Skillet

Start your shop...

Ingredients

Method

Prep the ingredients

Make the dish

Finish the dish & Plate Up

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