Stranger Foods

Jammy sweet pepper & chorizo rice

Serves 4 | Prep 10 mins | Cook 55 mins

Low-and-slow cooking enhances the peppers in this spiced rice.

Ingredients

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Tip the chorizo into a high-sided frying pan (with a lid) and set over a medium heat. Cook, stirring occasionally, for , until the fat has rendered and the chorizo is crisp. Transfer the chorizo to a plate lined with kitchen paper, leaving the chorizo oil in the pan, and set aside
Add the oil and peppers to the pan with a pinch of salt. Cook for , turning often, then reduce the heat to medium-low, add the vinegar, cover with a lid and cook for another until very soft.
Turn up the heat to medium-high. Add the garlic, cumin seeds and bay leaves, fry for , then stir in the rice, coating in the oil. Stir in the tomato purée, then pour over 650 ml water, season and bring to a boil. Turn the heat down to low, cover and cook for , until the liquid is absorbed and the rice is tender. Leave to rest for , then stir through half the chorizo and chives, adding a splash of water if needed to loosen. Scatter over the remaining chorizo and chives to serve