symplicity ‘chorizo’, tomato & red pepper rice.

serves 2-4


  • 250g symplicity ‘chorizo’ mince
  • 250g basmati rice
  • 10 x pitted green olives halved
  • 1 x red onion, sliced
  • 2 x red peppers sliced
  • 200g cherry tomatoes, halved
  • 1 x lemon
  • 1 tsp cumin seeds
  • 1 tbsp parsley, chopped
  • olive oil



    1. set the rice on to cook until fluffy.
    2. slice up the red pepper and set on an oven tray, drizzle with olive oil and oven bake until soft with a little bite.
    3. in a pan gently heat the the cumin seeds until fragrant, add in the onion along with a little oil.
    4. when the onions are softy cooked add in the roasted red peppers with more olive oil.
    5. once stirred through add the ‘chorizo’ mince until heated through.
    6. when the rice is finished and drained mix through with the tomatoes.
    7. serve the ‘chorizo’ mix on top of a bed of the rice and finish with a squeeze of lemon and parsely.

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