I had a lovely Christmas in Melbourne and then came back to Canberra for NYE. We had a degustation at a restaurant called Sabayon in the city, watched the fireworks and then went home. It was the first time in a long time that I spent it with my parents and sister, so it was very nice to do that.
Now I have to catch up on some backlog from last year and then get into the photo taking spirit again!
I saw this recipe on this website a while ago, and since I cooked it for the first time, it has been one of the meals that I cook over and over again. It's easy, delicious and in one pot, which are the 3 things that classify a keeper for me.
The recipe is here. I urge you to try this with some good chorizo. It makes all the difference. Also every time I cook it it takes about double the time to cook than the recipe states, so don't get worried if yours is taking longer than outlined. I like to serve mine with sour cream as well, as I think it makes everything better!
All the ingredients ready to go
Frying off the onion, garlic and oil.
Then add in the chorizo to fry up and release it's juices
Add in tomato, water, paprika and rice and some seasonings.
Cook until the consistancy is thick and the rice is cooked. I needed to add a little extra water to mine. Once ready mix through the capsicum and season to taste.
Ready to eat. I know that dollop of sour cream looks huge and that's because it is!
It also makes great leftovers for lunches too!
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