Brown Rice with Chorizo and Egg

I don't tend to buy many food magazines, but somehow I seem to accumulate piles of cut out recipes.  We pick up the free Waitrose magazine every month which always seems to have lots of lovely things to cook, and this, coupled with recipes I snip out of newspapers, or photograph from friends' cookbooks means I feel like I'm fighting a losing battle to keep them organised. 

So I've decided to use this blog to keep a record of the ones we've cooked, enjoyed, and would like to make again.  This should mean I don't need to keep so many bits of paper around the kitchen...  we will see how that goes!  Some blog posts might have photos to accompany them, but many won't.

Anyway, here is a lovely 'midweek' recipe that I found in the Waitrose magazine last month.  It's really versatile because you can add in any ingredients that need using up (at this time of year I like/need to throw in a chopped courgette to pretty much anything that I make!).

Brown Rice with Chorizo and Egg

Serves 2

125g chorizo (about half a Lidl chorizo), chopped
8 (or more) cherry tomatoes, halved
1 tsp hot smoked paprika, plus extra to serve
2 garlic cloves, crushed
250g cooked brown rice (the recipe says to use a packet of ready cooked, I cook my own)
100g green beans, chopped (or any other green veg - courgette especially)
2 tbsp chopped dill (I subbed this with basil)
2 eggs (recipe says soft-boiled and halved, I found it quicker/easier to fry them)
2 spring onions, trimmed and sliced

In a large frying pan, cook the chorizo for 5 minutes, or until golden brown - it releases plenty of oil so you don't need to add any.

Add the cherry tomatoes and cook for a further 2 minutes.

Stir in the paprika and garlic and cook for another minute or so, until fragrant.

Tip in the rice and beans, season with a little salt and add a splash of water.  Cover with a lid, turn to the lowest heat and cook for 5 minutes until the beans are tender.

Fold in the dill (or other herb), top with the egg (softboiled or fried - poached would work too), and scatter over the spring onions with extra paprika if wanted.

My husband likes this served with extra chilli sauce.