Artichoke and chorizo rice

An easy side dish from TV chef James Martin packed with flavour. Just add some fried chicken and voila – a simple, tasty mid-week meal.

ARTICHOKE AND CHORIZO RICE
Serves 2

INGREDIENTS:

1 tablespoon olive oil
knob of butter
1 small onion, finely chopped
100 g chorizo, thinly sliced
175 g long grain rice
100 ml dry white wine
350 ml chicken stock
100 g artichoke hearts in olive oil, drained and roughly chopped
salt and ground black pepper
4 tablespoon parsley, chopped

METHOD:

Heat the oil and butter in a heavy-based pan with a tight fitting lid.

Add the onion and fry for two minutes, until soft.

Add the chorizo and rice and cook for two minutes more, stirring to coat the rice in the oil.

Add the wine and allow to bubble for one minute.

Pour in the stock and bring to the boil.

Reduce the heat, cover and cook for 10-12 minutes or until the rice is cooked.

Fold in the artichoke hearts and warm through.

Season to taste with salt and pepper and stir in the parsley. Serve.