![]() ![]() Once cooked slice the chorizo into bite sized pieces. Then coat the chorizo in the bbq sauce and return to the oven for a further 10-15 minutes. Place the chorizo on a roasting tray (line with foil, you will thank me later), brush all over with the maple syrup and roast in the oven for 15 minutes, turning halfway through. Whilst the rice is cooking, preheat your oven to 180 degrees. Turn off the heat and leave to rest for 5 minutes before fluffing with a fork. Bring to the boil and turn the heat to the lowest setting, cover the pan with a lid and cook for 15-20 minutes until the rice is tender. Melt the remaining butter in the saucepan over a medium heat, add the rice and stir for around 2 minutes until coated, then stir in the chilli-tomato mixture. Put the onion mixture into a blender, add 250ml of water, the cherry tomatoes, oregano, salt and chilli powder and blend until smooth. Reduce to a low heat and cook for around 10 minutes until the garlic and onions are softened (not browned). Add the onion, garlic and 2 tablespoons of water and stir well. Melt half of your butter in a large saucepan over a medium heat. We really enjoyed this dish – some home made pineapple salsa would add another flavour dimension. ![]()
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