Chorizo and Basil Pilaf

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.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 500  g chorizo sausage (or other spicy sausage)
• 1  tablespoon light olive oil
• 2  brown onions, sliced thinly
• 1  garlic clove, crushed
• 2  teaspoons ground cumin
• 2  teaspoons ground coriander
• 1⁄2 teaspoon ground turmeric
• 1⁄2 teaspoon chili powder
• 2  cups basmati rice, rinsed
• 4  cups  beef stock
• 1  red capsicum, diced
• 1⁄2 cup basil leaves, torn

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.