So it took a while to get something made from this issue. Not from lack of choice perhaps too many things to choose from. Plus I went through a loss of cooking mojo and was then away for a few days.
I decided to make this Bill Granger recipe last night as I had pretty much everything for the dish and could substitute what I didn't have. This one was okay but nothing to rave about really. For the rice portion of the dish I used a new product (or at least new to me) called Rice Plus which is a mix of different rices and grains. It was did like it there was a nice chewyness to it. I didn't have any green beans so used asparagus . When eaten with a bit of chorizo the rice was good but without it was a bit lacking. I had some of the leftovers for lunch today and added a bit of sweet chilli sauce and it was a bit better. Perhaps some chilli would have pepped it up. I use a combination of sweet & hot paprika perhaps all hot would have been better or even just more of the spices. Like most rice dishes half the recipe made more than enough for 3 serves. I wont be rushing to make it again.
I served it with a fennel, radish & feta salad.
Chorizo, Cumin & Tomato Rice
1 tbsp oil (everyone uses olive oil these days but at high heat it isn't the best so I used grapeseed)
2 cloves garlic, crushed
1 tsp each ground cumin, paprika and ground coriander
1 1/2 cups basmati
400g can chopped tomatoes (perhaps some fresh would have added something)
3 - 4 c chicken stock (I used 3)
200 g green beans
300 g chorizo, chopped
200 g marinated red capsicum, drained & sliced
Heat oil, add garlic & spices cook until fragrant. Add rice and stir to coat in spice mix and then add the tomatoes & stock. Bring to the boil and then reduce heat and cook for 30 minutes or until liquid is absorbed. Add beans in the last 5 minutes of cooking. Meanwhile fry chorizo in another pan until lightly browned.
Serve rice with chorizo and capsicum.