This delicious, one-pan meal is hearty, packed with protein, and perfect for outdoor cooking. The addition of chorizo adds extra flavour and is sure to be a hit!
Ingredients (serves four)
- 250g long-grain rice
- 4 chorizo sausages (~120g)
- 1 tin (400g) chopped tomatoes
- 3 tins mixed beans/pulses
- Salt, black pepper, herbs, and spices to taste
- 1 medium onion
- 1 bell pepper
- 1 garlic clove
- 50g sun-dried tomato purée
- Olive oil
Equipment Required
- Large pot or billy with lid
- Spoon for stirring
- Sharp knife
- Chopping board
- Can opener
- Cooker and gas (or washing-up liquid for open fire option)
Instructions
For cooking on the cooker:
- Boil the rice: In a large pot, bring 1 litre of water to a boil. Add the rice and a pinch of salt if desired. Let the rice boil for 10 minutes while preparing the other ingredients.
- Cook the chorizo: While the rice is cooking, chop the chorizo into 1-2cm chunks. In the same pot or a separate one if space is limited, heat a little olive oil over low heat and add the chorizo, stirring regularly.
- Add vegetables: Chop the onion and bell pepper and add them to the pot with the chorizo. Add more oil if needed to prevent sticking. Cook until the vegetables are softened.
- Add garlic and seasoning: Peel and crush the garlic, then add it to the pot along with black pepper, herbs, and spices to taste. Keep stirring to ensure even cooking.
- Combine rice and chorizo mixture: Once the rice has finished boiling, drain it and add it to the pot with the chorizo, onions, and peppers.
- Add beans and tomatoes: If needed, drain the beans by making two small holes in the can, one for draining and one for air. Add the beans and chopped tomatoes to the pot, scraping out all the sauce. The mixture should have a slightly wet consistency, similar to a thick pasta sauce.
- Heat through: Cook the mixture over a low to medium heat, stirring gently, until it’s all piping hot. Add a splash of water if it becomes too dry or starts sticking to the pot.
- Serve: Once everything is hot and the flavours are well combined, serve and enjoy!
For open fire cooking:
- Apply a layer of washing-up liquid to the outside of the pot before cooking to make clean-up easier.
- Follow the steps as above, cooking the mixture on the embers of the fire. Move the pot to the edge of the fire once it starts simmering. Stir occasionally and ensure it heats through evenly.
Safety Warning:
When cooking over an open fire or using a cooker, Scouts should be cautious with the hot pans and equipment to prevent accidents. Always supervise the cooking process.
Leave a Reply to MagsKitchen Cancel reply