Baby Plum Tomato & chorizo supper

Tomato and chorizo supper

Ingredients

Serves 4

600g Scotty Brand baby plum tomatoes

 

1 small onion, chopped

250g cooked brown rice

1 red pepper deseeded & chopped *(roast or scorch if you have time)

2 cloves garlic chopped

1 small can of sweetcorn

1tsp smoked paprika

3 rosario chorizo

Handful chopped parsley and basil

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Method

  1. Heat a dash of rapeseed oil or olive oil in a large pan.
  2. Slice the chorizo into the pan and fry it lightly with the onion to release the oils.
  3. Add in chopped tomatoes, paprika, red pepper & garlic.  Squash the mixture down with a whisk, then tip in the rice.
  4. Stir until all is bubbling and the tomato juice is starting to release.  Add the sweetcorn & parsley / basil.
  5. Season as desired with salt and pepper and serve immediately.
This recipe was devised by Jacqueline O'Donnell.  See a video of her cooking it here.