- 30ml - olive oil
- 1 - chorizo sausage, chopped
- 1 - small onion, chopped
- 250ml - jasmine rice
- - about 1L stock
- 300g - frozen cherry tomatoes
- - pinch each of salt and pepper
- 1 - round feta
- - micro basil
1 Heat the oil and fry the chopped chorizo until crispy. Remove the meat from the pan, reserving the fragrant oil. Now fry the onion slowly until glossy, keeping the heat low so that the onion doesn’t start to brown before it softens properly. Stir in the rice and fry until all the grains are nicely toasted.
2 Heat the stock and tomatoes in a pot and boil (with the lid on) until the tomatoes start to burst. Once the tomatoes are defrosted, mash them lightly with a potato masher.
3 Stir the rice and onion mixture into the stock in the pot, bring to the boil, reduce the heat to low and simmer for 10–15 minutes (check the rice packet for the correct cooking time and amount of cooking liquid needed).
4 Remove the pot of cooked rice from the heat, cover tightly and let it stand for a further 5–10 minutes. 5 Stir in the crispy chorizo and crumble the feta over. Taste and season with salt and pepper. Serve with a sprinkling of fresh herbs.