I always have tons of rice left over the next day when I do a curry for dinner.
I know a lot of you are unsure about reheating rice but according to safe food Ireland its fine to reheat the next day as long as its been cooled quickly and refrigerated.
This dish was basically made with the contents of my cupboard and fridge.
Tomorrow is food shop day, So I was trying to use up what I had in without having to head out
Other veggies that would work well with be frozen peas and red pepper.
This is such a simple chuck in all in a pot recipe and most importantly budget friendly too
1 tablespoon of olive oil
2 cloves of garlic crushed
1 onion chopped
a handful of chopped fresh parsley
around 80 g chorizo
2 tablespoons frozen corn
1/2 teaspoon sweet paprika
1/2 teaspoon of smoked paprika
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1 scallion sliced
1 chicken stock cube in 2 tablespoons of hot water mixed
400g cooked cold balsamic rice
Method (serves 4)
oil a large pan over a medium heat
caramelize chopped onion and crushed garlic in the pan for 5 mins
chuck your slice chorizo and corn
give a bit of a mix
season with a little salt and pepper
add in the scallion and parsley
sprinkling in smoked paprika, sweet paprika, onion powder and garlic powder
in a small cup mix two tablespoons of hot water with a chicken stock cube and pour it in
add your cooked rice
give a good mix and reheat through
finish with a squeeze of half lemon juice and some more fresh parsley