CHORIZO & ONION CHILLI WITH CORIANDER RICE & PICKLED ONION

25 MIN + PREP TIME
Masterclass

INGREDIENTS:

Serving amount:
  • Chorizo
  • 1 jasmine rice sachet
  • 1 tomato polpa can
  • 1 coriander ground sachet
  • 1 sour cream tub*
  • 1 ATLAS taco seasoning
  • 2 capsicums
  • 1 red onion
  • 1 coriander bunch

Pantry staples: Salt, white sugar, cooking oil, red wine vinegar (preferred)

Allergens: Onion, garlic, dairy

Chef's note: Chorizo is a variety of sausage both fresh and cured which originated in Spain. The Mexican style chorizo uses raw meat that has been seasoned with chillies and spices. The Spanish style chorizo has been cured, is hard and flavoured with smoked paprika. 

* Coriander and sour cream are to be split across various other dishes so please read each recipe carefully. 

Method:

1. Prepare the ingredients

Wash the vegetables. Finely slice the onion. Dice the capsicum. Pick some of the coriander leaves*. Finely slice 1 tablespoon per person of the coriander stems.

2. Pickle the onion

Combine half of the onion with 1/2 teaspoon of salt per person, 1 teaspoon of sugar per person, 1 tablespoon of water per person and 2 tablespoons of vinegar per person. Leave to pickle for at least 10 minutes, stirring occasionally.

3. Cook the rice

Meanwhile, place the rice in a bowl and wash with cold water 3 times. Bring a saucepan of water to the boil. Add the rice and boil for 8 minutes or until cooked through. Stir halfway to stop the rice from sticking. When cooked strain through a sieve. 


4. Remove the chorizo casing

Make a cut lengthwise down the chorizo, then peel off the casing, reserving the filling.

5. Cook the chorizo

Heat a small splash of oil in a frying pan over medium heat. Add the chorizo filling and use a wooden spoon to break into clumps. Cook for 3 minutes or until mostly cooked through and browned. Set aside the chorizo and keep the pan on.

6. Finish the chorizo and onion chilli

Add a small splash of oil into the same pan. Add the remaining onion and cook for 2 minutes or until softened. Add the capsicum and cook for 2 minutes. Add the chorizo back in along with the tomato polpa, half of the taco seasoning and ground coriander to taste and cook for 3 minutes or until cooked through. 

7. Make the coriander rice

Stir the coriander stems through the strained rice. 

8. To serve

Divide the coriander rice between serving plates and top with the chorizo and onion chilli. Serve with a spoon of the sour cream*, the pickled onions, coriander leaves and the remaining taco seasoning.