Ingredients
| Rice | 200 Gram | |
| Onion | 1 , finely chopped | |
| Garlic | 2 Clove (5gm), finely chopped | |
| Choriza sausage | 100 Gram, cut into chunks | |
| Chicken bouillon cubes/Veg stock cube | 1 | |
| Turmeric | 1 Teaspoon | |
| Cumin powder | 1 Teaspoon | |
| Oregano | 1 Teaspoon | |
| Olive oil | 1 Tablespoon | |
| Chicken breast | 250 Gram, grilled (Optional) | |
| Boiling water | 1 Cup (16 Tbs) |
Directions
MAKING
1.In a sauce pan on medium heat, pour the olive oil and put the onions and garlic to stir for 5 minutes.
2.Add oregano, turmeric and garlic and mix well.
3.Crumble the chicken stock cube and put the rice into the sauce pan.
4.Pour in boiling water into the sauce pan and give the contents a stir. Let the pan simmer for 10 minutes.
5.Add peas and chorizo into the saucepan and let it simmer for 5 minutes.
SERVING
6.Once the water has evaporated and the rice is cooked, serve with grilled chicken breast.
1.In a sauce pan on medium heat, pour the olive oil and put the onions and garlic to stir for 5 minutes.
2.Add oregano, turmeric and garlic and mix well.
3.Crumble the chicken stock cube and put the rice into the sauce pan.
4.Pour in boiling water into the sauce pan and give the contents a stir. Let the pan simmer for 10 minutes.
5.Add peas and chorizo into the saucepan and let it simmer for 5 minutes.
SERVING
6.Once the water has evaporated and the rice is cooked, serve with grilled chicken breast.
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