Ingredients
Olive oil
1 large onion, finely chopped
1 medium leek, chopped
100g chorizo, diced
2 litres chicken stock
100g brown basmati rice
250g broccoli, broken into small florets
Method
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Heat 1 tbsp olive oil in a non-stick pan. Cook the onion and leek with a pinch of salt until softened. Add the chorizo and cook for 3-4 minutes until the oil starts to come out. Pour in the stock, stir in the rice and bring to a simmer. Cook until the rice is just tender, about 25 mins. Then, add the broccoli and cook for 3-4 mins until cooked but with a little bite. Taste and season before serving up as the rice will absorb a lot of the seasoning.
