Spanish Chorizo and Capsicum Rice

with Maple Mustard Salad

2 tsp olive oil

medium saucepan with lid

Crush or finely chop the garlic. Thinly slice the capsicum. Thinly slice the chorizo. Rinse the rice until the water runs clear.

Heat 2 tsp olive oil in a medium saucepan over high heat. Cook the garlic, capsicum and chorizo, stirring occasionally, for 4 mins or until the capsicum is softened and the chorizo is golden.

Add the Spanish seasoning to the chorizo mixture and cook, stirring, for 30 secs or until fragrant. Season with salt and pepper.

Add the rice and 250ml (1 cup) water to the chorizo mixture, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork. Taste, then season with salt and pepper.

Put the salad leaves in a bowl and drizzle with the maple and mustard dressing. Season with salt and pepper and toss to combine. Divide the chorizo rice mixture among bowls and serve with the salad. Enjoy!

Drizzle the chorizo rice with mayonnaise for added creaminess, if you like.