Chorizo and Basil Pilaf

Total Time
20mins
Prep 10 mins
Cook 10 mins

This is a spicy, fragrant dish with fluffy rice. You could use spicy lamb, chicken or Italian sausages instead of the chorizo. I often change the flavour by using different spices and herbs. Also, sometimes I add frozen peas or green beans. Makes big serves. Australian measurements used.

Ingredients Nutrition

Directions

  1. Heat a large non-stick frying pan over medium heat. Cut each chorizo in half, length ways, then slice into 5mm thick pieces. Put chorizo into pan and fry gently for 3-5 minutes. Transfer to a bowl.
  2. Heat oil in large pan over medium heat. Add onion and cook, stirring for 2 minutes. Add garlic and cook for a further minute, until onion is soft. Add cumin, coriander, tumeric and chilli and cook, stirring for 1 minute until fragrant.
  3. Add rice. Stir to coat with oil and spices then add capsicum and stock.
  4. Bring to the boil, reduce heat to medium/low. Cover and simmer for 10 minutes or until rice is tender and stock has been absorbed.
  5. Stir in chorizo and basil. Cover and remove pan from heat. Stand for 5 minutes or until chorizo has been heated through.
  6. Serve into bowls and season with salt & pepper if desired.
Most Helpful

5 5

This is super simple to make with a wonderful flavour. I loved the spiciness of the sausage mixed with the gorgeous flavours in the rice. I bought a super spicy chorizo our preference and we all loved this recipe. I will be saving this one as a great tasting mid week meal with no fuss that we will enjoy often. I didn't change a thing and it was perfect made exactly as is. Thanks Mischka for a wonderful meal.

5 5

Very nice! We enjoyed this meal tonight for dinner. The flavor was wonderful. I used Italian sausages and omited the turmeric and cooked as directed. Mine did take close to 20 minutes to cook. Thank you Mischka for a nice meal! Made for Ausie Swap #21.

5 5

Wow! This recipe is great. So much flavor. I followed recipe as stated and would not change a thing. Will make again. Thank You! [made for AUS/NZ recipe swap #20, Sept. 2008].