In the grand scheme of things, when it comes to slow cooking, 90 minutes is really very quick! Similar to the Magic Risotto Tray Bake this is a really easy way to cook rice in the week as it’s all in one pot and the rice cooks itself in the juices making it both full of flavour and little to wash up.
This is a recipe I’ve adapted to up the flavours and textures to my liking. It takes about 20 minutes to prepare before you leave it all to simmer away in the slow cooker for about 90 minutes. So very easy to knock out in the week, especially if you prepare the onion / garlic / chilli and up to steps 1-2 in advance.
Ingredients (serves 4):
- 1 tbsp olive oil
- 200g cooking chorizo
- 1 onion, finely chopped
- 4 large garlic cloves crushed
- 1 chilli (red if like me you prefer it hot) sliced.
- 1 tbsp dried dill
- 1 tsp cumin
- 750ml vegetable stock
- 1 tin black beans, rinsed and drained
- 280g easy cook rice
- 2 sun-dried tomatoes sliced (buy these in a jar with oil)
- 2 tbsp fresh parsley chopped
METHOD:
- Heat the oil in a frying pan and reduce to medium to fry off the chorizo for a couple of minutes until it begins to crisp and release the tasty oil. Remove with a slotted spoon to the cooker (or a bowl if preparing for later)
- Add the onion, frying for a couple of minutes to soften. Followed by the chilli, garlic, dill, and cumin. Fry for a further 3 minutes. (Remove from the heat if preparing ahead)
- Add the stock and bring to the boil. Then add to the slow cooker. Add the beans, and tomatoes and a good seasoning of pepper.
- Cook with the lid on for 90 minutes on high, by which time the rice should be deliciously tender. Add the parsley and leave to rest with a tea towel on top between the rice and lid for at least 5 minutes (up to 30).
Serve up with a refreshing cool lager! YUM YUM!
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