Saturday, 20 December 2014

Chorizo and butternut squash chilli

Another recipe using up what we had in the fridge, with the addition of sour cream and coriander!

Ingredients (serves 2):
60g chorizo, cut into rough chunks
1/4 butternut squash, peeled, de-seeded and cubed
1 red onion, diced
1 clove of garlic, finely chopped
1 red chilli, finely chopped
1 can of tinned tomatoes
1 can of cannellini beans, drained and rinsed
2 tsp of chilli powder
1 tbsp of brown sugar
1 cup of water
Sour cream and coriander to serve

For the rice...
2 cups of rice
4 cups of water

1. Fry the onions in a little oil until softened.
2. Add the garlic, red chilli and butternut squash and fry for 5 minutes on a medium heat, stirring often.
3. Add the chorizo and chilli powder and fry for a couple of minutes, coating the ingredients with the chilli.
4. Next add the tinned tomatoes, cannellini beans, sugar and water, bring to the boil and leave to simmer for 20 minutes, adding extra water if needed.
5. To make the perfect rice, place 2 cups of rice and 4 of boiling water in a pan and leave to cook with a lid on for 10-15 minutes on a medium heat. If you follow these instructions and avoid lifting the lid you should end up with perfectly cooked rice with no need to drain!
6. After 20 minutes, check that the butternut squash has softened in the chilli and serve with the rice, a dollop of sour cream and plenty of coriander! Enjoy!

Yelly-fi-felly-food-belly x

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