Rice cooker chorizo and tomato rice
This meal is cooked entirely in a rice cooker making it extremely easy to cook; a couple of hacks like chorizo and a good chipotle paste ensure it is full of flavour.
Tools
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Chefs knife - Chopping board
- Rice cooker with saute function
- Cup (full size cup, not the rice cooker cup)
- Microplane grater or zester
Ingredients
- 1 cup basmati rice
- 1.5 cup water
- 1 medium red onion
- 1x225g whole chorizo
- 3 cloves garlic
- 1tbsp tomato puree
- 1tsp chipotle paste
- 1x340g tin sweet corn
- 1 lime
- 30g fresh coriander
- 4tbsp vegetable oil
- 1 chicken stock pot/cube
- freshly ground black pepper
- salt to season
- cheddar cheese for grating
- soured cream to garnish
Method
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Chop chorizo; dice onion
Chop chorizo into 1cm cubes and finely dice the onion.
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Saute chorizo and onion
Turn on your rice cooker set to the saute function, once hot add the chorizo and onion.
Tip
If your rice cooker does not have saute functionality use a frying pan and transfer to the rice cooker later.
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Chop and saute garlic
Finely mince the garlic, when the onion is a few minutes from being softened add the garlic, tomato puree and chipotle paste.
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Chop tomatoes, coriander stems and zest the lime
While the garlic cooks chop the tomatoes into quarters lengthways, finely slice the coriander stems, and zest the line.
Tip
Just roughly chop the bulk off the bottom of the coriander bunch, the stems are tougher than the leaves so adding them early adds flavour and softens them.
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Toast rice
Once the garlic has softened and the tomato puree has had its metalic taste cooked off add the rice and stir to coat in the cooking fat.
Tip
Washing rice is a highly contentious subject, in this recipe the rice is deliberately not washed, the starch is left on to toast, giving the dish a deeper flavour and helping to thicken the final dish. If your rice is not clean then you should wash it prior to cooking with it.
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Add liquid, tomato and cook
After a few minutes add a cup and a half of water, the tin of sweet corn (including the water, its basically sweetcorn stock), the stock cube, coriander stalks, lime zest, salt, pepper and stir. Place the chopped tomato pieces on top and set the rice cooker to rice cooking mode.
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Chop coriander leaves
While the rice cooks finely chop the coriander leaves.
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Add lime and coriander, stir and season
Once the rice has finished cooking add the lime juice and chopped coriander leaves, use a spoon to break up the tomato pieces, stir to combine and season to taste.
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Plate and serve
Plate, top with soured cream and grated cheddar cheese and serve.